BERKELEY\ 

LIBRARY    | 

UNIVERSITY  OF 
CALIFORNIA 


\\Circular  No.  40. 

Issued  June  15 


,  1877. j 

****¥?A  MANUAL 


ON 


THE  HOG. 


PREPARED  AND  PUBLISHED 

UNDER   THE   DIKECTION   OP 

THOMAS  P.  JANES, 

Commissioner  of    Agriculture 
of  the  State  of  Georgia. 


ATLANTA,    GA.  : 

1877. 


JAS.  1*.  HAHRISOX  &  Co.,  NTATK  PKI. \TKRS  AND 


CONTENTS- 


PAGE. 

Importance  of  the  Subj  act 1 

Means  adopted  for  learning  tho  real  status  of  hog-raising  in  Georgia 4 

General  questions  on  hog-raising 5 

Questions  on  Hog  Cholera 6 

Facts  elicited  from  the  general  questions  on  hog-raising  in  Geoi'gia 8 

Brief  History  of  tho  Hog 10 

Advantages  of  pork  over  all  other  kinds  of  meat 15 

Principal  breeds  now  raised  in  tho  United  States 18 

Climate ^ 32 

Climato  of  Georgia  peculiarly  adapted  to  the  hog 33 

Can  Georgia  raise  a  homo  supply  of  pork  ? 35 

Relative  value  of  crops  for  fattening  hogs 38 

Selection  of  Breeds 47 

Selection  and  care  of  Boars 50 

Selection  and  care  of  Sows 52 

Treatment  of  pigs 56 

( ii  nt-ral  management  of  the  whole  herd  through  the  year 59 

Butchering 63 

Halting  and  packing 67 

Family  Pickled  Pork 70 

Cooking  Pork  and  Bacon 71 

Anatomy  of  the  Hog (  72 

Diseases  of  the  Hog 81 

Concluding  Remarks , .  99 


DIVERSITY  Of 

CALIFORNIA 


A  MANUAL  m  THE  HOG. 


IMPORTANCE  OF  THE  SUBJECT. 


In  this  utilitarian  age,  the  value  or  importance  of  every- 
thing seems-  to  be  determined  by  the  profit  to  be  derived 
from  it,  or  the  amount  of  human  comfort  secured  by  its 
use.  It  is  with  these  two  objects  in  view  that  this  subject 
will  be  discussed. 

From  the  remotest  ages  of  the  past  to  the  present  time, 
the  hog  has  been  an  object  of  special  interest  to  the  human 
race,  in  all  of  its  stages  of  social,  moral  and  intellectual 
development,  from  the  rude  barbarian  to  the  most  enlight- 
ened. He  contributes  more  largely  to  the  food  supply  of 
the  human  race  than  any  other  one  animal,  notwithstand- 
ing the  fact  that  two  very  large  religious  sects — the  Jews 
and  Mohammedans — reject  his  flesh  as  an  article  of  food. 

The  hog  is  a  cosmopolite,  equally  at  home  in  all  except 
the  frigid  zones,  though  his  original  habitat  was  in  com- 
paratively warm  climates. 

The  reader  will  better  understand  the  importance  of  the 
subject  under  discussion  by  reference  to  statistics. 

The,  Chief  of  the  Bureau  of  Statistics  shows,  in  his  state- 
ment of  Domestic  Exports  during  the  fiscal  year  ending 
June  30th,  1876,  that  the  United  States  exported  during 
that  year : 


2  A    MANUAL    ON   THE    HOG. 

Bacon  and  hams  to  the  value  of $39,664,456 

Pork,  do  5,744,022 

Lard,  do 22,429,485 

lard  oil,  do 149,156 

Live  hogs,  do  670,042 


Total  export  value $68,957,161 

The  general  reader  will  perhaps  be  surprised  to  learn 
that  the  hog  and  products,  as  above,  rank  third  in  export 
value,  being  exceeded  only  by  cotton  and  bread-stuffs,  as 
follows,  which  is  gleaned  from  the  same  source  as  the 
above : 

Cotton  unmanufactured $192,659,202 

Bread  and  Bread-stuffs  of  all  kinds 130,474,077 

The  hog  and  products,  as  above '. 68,657,161 

When,  therefore,  we  consider  the  fact,  that  the  hog  not 
only  supplies  by  far  the  larger  portion  of  the  animal  food 
consumed  by  the  people  of  the  United  States,  but  a  sur- 
plus for  export  amounting  in  value  to  more  than  sixty- 
eight  and  a  half  millions  dollars,  our  porcine  friend  looms 
up  into  an  importance  which  is  very  interesting,  and,  in 
some  degree,  surprising. 

He  not  only  thrives  in  all  climates,  but  is  an  omnivorous 
cosmopolite.  He  consumes  a  vast  quantity  of  refuse  mat- 
ter, roots,  etc.,  that  would  be  wasted  without  his-  presence 
on  the  farm. 

A  certain  quantity  of  pork  can,  therefore,  be  raised  on 
every  farm,  at  a  merely  nominal  cost. 

At  large  dairy  establishments,  distilleries  and  grain  mills, 
the  hog  converts  the  waste  products  into  a  valuable  mar- 
ketable commodity. 

The  United  States  census  of  1860  reports  2,036,116  hogs 
in  Georgia.  In  1870,  there  were  988,566 — a  decrease,  in 
ten  years,  of  1,047,551. 

As  there  had  been  an  increase  in  the  population  of  the 
State,  since  1860,  and  a  decrease  in  the  number  of  sheep 
and  cattle,  it  is  fair  to  presume  that  there  had  been  no 


A    MANUAL    ON    THE    HOG.  3 

diminution  in  the  consumption  of  bacon  and  pork.  If, 
therefore,  the  pork  from  2,036,116  hogs  were  required  to 
feed  the  people  of  Georgia  in  1860,  no  less  quantity  would 
suffice  in  1870. 

The  correspondents  of  this  Department  reported  the 
average  net  weight  of  hogs  killed  in  Georgia,  in  1875,  to 
have  been  169,  pounds.  The  decrease  of  1,047,551  hogs 
involved,  therefore,  a  deficit  of  177,436,119  pounds  of 
pork,  which  had  to  be  supplied  by  purchase  from  without 
the  State,  or  by  the  substitution  of  other  food.  Assuming 
the  average  price  paid  by  the  people  of  Georgia,  in  1870, 
on  a  cash  basis,  to  have  been  ten  cents  per  pound,  it 
required  the  outlay  of  $17,743,611,  the  larger  part  of 
which  was  entirely  withdrawn  from  circulation  in  this 
State. 

Assuming  169  pounds  as  the  average  net  weight  of 
porkers  in  Georgia,  in  1860  (it  was,  really,  not  less  than 
200  pounds),  and  we  have  the  enormous  amount  of  344,- 
103,614  pounds  of  pork,  raised  in  the  State  at  that  time. 
In  addition  to  this,  there  was  a  considerable  quantity  ot 
bacon,  and  a  large  number  of  live  hogs,  annually  im- 
ported. It  is  fair  to  assume  that  there  are  400,000,000 
pounds  of  pork  and  bacon  consumed  annually  in  Georgia, 
every  pound  of  which  could,  and  should,  be  raised  in  the 
State  ;  but,  as  above  shown,  and  that  at  a  low  calculation, 
$17,743,611  were  required  in  1870  to  supply  the  demand 
in  excess  of  the  home  production.  There  having  been  a  con- 
siderable increase  in  the  number  raised  in  the  State  since 
1870,  less  is  required  now. 

With  these  facts  before  the  reader,  his  attention  is 
confidently  claimed,  and  it  is  believed  that  he  will  be  suf- 
ficiently impressed  with  the  importance  of  the  subject 
under  discussion,  to  induce  a  careful  perusal  of  what  follows 
about  our  important,  but  sadly  neglected  friend,  the  hog. 

If  any  farmer  who  is  not  already  convinced  of  the  impor- 
tance of  raising  a  home  supply  of  pork  will  examine  his 


4  A    MANUAL    ON   THE    HOG. 

accounts,  and  sum  up  the  amounts  paid  for  pork,  bacon, 
and  lard,  in  the  last  twelve  years,  he  will  be  convinced, 
that  in  his  case,  at  least,  true  economy  points  to  raising 
pork  at  home. 

It  is  a  fact,  known  to  every  practical  farmer,  that  pork 
raised  on  the  farm,  while  not  without  expense,  is  not  only 
better  than  that  which  is  purchased,  but  the  expense  is  of 
such  a  nature,  that  it  is  not  so  seriously  felt  as  when  paid 
for,  either  in  cash,  or,  as  is  too  often  the  case,  purchased 
on  a  credit  at  a  ruinous  rate  of  interest — reported  at  44  per 
cent,  in  1875. 

Besides,  it  can  be  very  readily  understood,  that  the 
enormous  sum  which  is  now  annually  spent  for  pork  (half 
as  much  as  the  cotton  crop  brings),  if  retained  in  the 
pockets  of  the  farmers  of  Georgia,  would  not  only  bring 
prosperity  to  the  agricultural  classes,  but  would  give  a  new 
impulse  to  every  department  of  business  in  the  State. 

The  favor  which  the  "  Manual  of  Sheep  Husbandry,"  is- 
sued from  this  Department  in  1875,  has  met  at  the  hands 
of  the  farmers  and  press  of  this  State,  as  well  as  those  of 
other  States,  encourages  the  belief  that  a  manual  on  the 
much  more  important  subject  of  the  pork  supply  will  be 
not  only  acceptable  but  profitable  to  the  people  of  Georgia. 
If  its  publication  results  in  a  material  increase  in  the  amount, 
of  pork  raised  on  the  farms  of  Georgia,  and  thus  reduces 
the  present  ruinous  outlay  for  that  produced  in  other  States, 
its  object  will,  in  part  at  least,  have  been  accomplished,  and 
one  of  the  principal  obstacles  to  agricultual  prosperity  in 
Georgia  will  have  been  removed. 

MEANS  ADOPTED  FOR  LEARNING  THE  REAL 
STATUS  OF  HOG  RAISING  IN  GEORGIA. 

In  order  to  collect  the  facts  relating  to  the  practice  of 
pork-raising  in  Georgia,  and  at  the  same  time  to  utilize  the 
practical  experience  ot  the  most  advanced  farmers,  a  series 
of  questions  were  propounded  to  several  hundred  farmers 
in  different  sections  of  the  State. 


A    MANUAL   ON    THE    HOG.  5 

The  results  of  long  experience  of  intelligent  farmers,  liv- 
ing in  different  parts  of  the  State,  surrounded  by  very 
varied  circumstances,  were  obtained  in  the  numerous  re- 
sponses received. 

These  responses  have  been  carefully  weighed,  and  some 
interesting  and  instructive  facts  eliminated  from  them. 

Such  frequent  complaints  of  losses  from  the  disease  known 
as  cholera  were  received,  that  a  series  of  questions  were 
sent  to  all  portions  of  Georgia,  and  to  many  farmers  in  the 
Middle  and  Western  States  in  the  hope  of  discovering,  by 
the  collation  of  their  replies,  the  cause,  prevention  and 
remedy  for  this  fatal  disease. 

GENERAL  QUESTIONS  ON  HOG-RAISING. 

The  following  "  questions  on  hog-raising  in  Georgia " 
were  sent  to  farmers  for  answer  in  Special  Circular  No.  13, 
October  15,  1875  : 

"1.  What  breeds  of  hogs  have  you  tested? 

2.  Which  has  proved  most  profitable  ? 

3.  What  crosses  have  you  tested  ? 

4.  Which  has  proved  most  profitable  ? 

5.  What  are  some  of  the  advantages  of  this  breed  or 

cross  ? 

6.  What  variety  do  you  breed  at  this  time  ? 

7.  What  is  the  cost  of  a  pound  of  pork,  salted  down  in 

your  smokehouse  ? 

8.  What  is  the  average  number  of  pigs  raised  annually 

from  each  sow  ? 

9.  What  summer  pasturage  have  your  hogs  ? 

10.  Do  you  plant  crops  especially  for  their  consumption 

during  the  summer? 

11.  If  so,  what  succession   of  crops  has  proved  most 

profitable  ? 

12.  What  winter  pasturage  have  your  hogs  ? 

13.  On  what  do  you  feed  them  for  the  butcher  pen  ? 

14.  At  what  age  do  you  kill  with  best  profit  ? 


6  A    MANUAL   ON   THE    HOG. 

15.  What  was  the  average  weight  of  your  last  killing  ? 

16.  What  diseases  have  proved  most  destructive  ? 

17.  What  remedies  have  been  successfully  used  ? 

18.  What  per  cent,  is  annually  lost  by  disease  ? 

19.  Are  you  troubled  with  thieves  ? 

20.  What  per  cent,  of  the  hogs  in  your  county  are  an- 

nually stolen  ? 

21.  What  are  the  principal  obstacles  to  raising  hogs  in 

your  county? 

22.  What  remedies  do  you  employ  to   overcome  these 

obstacles  ? 

23.  State,  as  briefly  as  possible,  your   plan   of   raising 

hogs,  giving  their  treatment  through  the  year. 

24.  Have  you   tested   the  plan   of  keeping  your  hogs 

penned  through  the  year  ? 

25.  Give  the  results  of  such  experiment  ? 

26.  State  the  results  of  your  observation  as  to  the  influ- 

ence of  color  on  the  health  of  the  hog  in  our  cli- 
mate, especially  its  influence  on  the  mange. 

As  eighty-five  per  cent,  of  those  who  answered  Special 
Circular  No.  13,  on  "  Hog  Raising  in  Georgia,"  reported 
cholera  the  most  destructive  disease,  the  following 

QUESTIONS  ON  HOG  CHOLERA 

were  sent  to  farmers  in  this  and  other  States  : 

1.  Describe  as  accurately  as   possible  the  symptoms 

accompanying  cholera. 

2.  Have  you  made  a  post-mortem  examination  of  a  hog 

that  died  of  cholera  ? 

3.  If  so,  please  state  the  results  of  the  investigation. 

4.  Has  any  particular  age  or  sex  been  peculiarly  sub- 

ject to  cholera  ? 

5.  Are  hogs  more  subject  to   this  disease  when  poor, 

than  when  in  a  thriving  or  fat  condition  ? 

6.  State    the    treatment   your   hogs   received    for   six 

months  previous  to  taking  the  cholera.' 


A    MANUAL   ON   THE    HOG.  7 

7.  Were  they,  during  that  time,  fed  regularly,  and  kept 

in  a  uniformly  thriving  condition,  or,  were  they 
alternately  fat  and  lean  ? 

8.  Were  they  fed  constantly  on  the  same  food,  or  did 

they  have  a  variety  ? 

9.  Did  they,  during  said  six  months,  have  a  large  range 

of  woods  or  old  fields,  or,  were  they  kept  within 
enclosed  fields? 

10.  Did  they,  at  regular  intervals  during  saicj  six  months, 

have  any  of  the  supposed  preventives,  tar,  ashes, 
copperas,  sulphur,  etc.? 

11.  Had  your  hogs,  when  attacked,  been  bred  in-and-in 

for  several  years,  or,  had  new  crosses  been  intro- 
duced ? 

12.  At  what  season  of  the    year  has  cholera  generally 

made  its  appearance  ? 

13.  Has  it  appeared  more  than  once  in  the  same  year  ? 

14.  What  disposition  do  you  make  of  the  carcasses  of 

those  that  die  of  cholera  ? 

15.  Have  you    any  reliable  evidence  that  preventives 

have  proved  efficacious  ? 

16.  What  per  cent,  of  those  attacked  by  cholera  recover 

without  medicine  ? 

17.  What  per  cent,  of  those  treated  with  supposed  rem- 

edies recover  from  cholera  ? 

18.  If  you  have  satisfactory  evidence  of  the  efficacy  of 

preventives,  please   state   what   such    preventives 
are,  how  prepared  and  administered. 

19.  If  you  have  conclusive  evidence  that  cholera  has 

been    cured,  please    state    the    remedy,  also,  how- 
prepared  and  administered. 

20.  Do  you  regard  cholera  as  contagious,  infectious,  or 

sporadic  ?     Please  state  the  facts  which  have  led 
to  your  conclusions. 


8  A    MANUAL    ON    THE    HOG. 

21.  Have  you  reliable  evidence  that  cholera  is  commu- 

nicable from  hogs  to  other  domestic  animals  ?     If 
so,  please  state  the  facts. 

22.  Have  your  hogs,  previous  to  taking  the  cholera,  had 

free  access  to  pure  running  water  ? 

The  answers  to  the  questions  on  hog-cholera  will  be  con- 
sidered under  the  head  of  diseases. 

FACTS  ELICITED  FROM  THE  GENERAL  QUES- 
TIONS ON  HOG-RAISING  IN  GEORGIA. 

The  following  breeds  have  been  tested  by  the  various 
correspondents  in  Georgia,  viz  : 

The  Berkshire,  Essex,  Poland  China,  Chester  White, 
Guinea,  Corbet,  Woburn,  Grazier  and  common  stock. 

Forty-one  per  cent,  of  the  correspondents  report  the 
Berkshire  most  profitable,  twenty-nine  percent,  the  Guinea, 
twenty  per  cent,  the  Essex,  and  nine  per  cent,  the  common 
stock. 

The  Poland  China  has  been  but  recently  introduced,  and 
is  favorably  regarded  by  all  who  have  tried  them.  Only  a 
few  prefer  the  Chester  White. 

Crosses  of  nearly  all  the  above  named  breeds  have  been 
tested  :  forty-six  per  cent,  reporting  in  favor  of  the  Berk- 
shire to  cross  upon  the  common  stock,  thirty— three  per  cent 
the  Guinea,  and  nineteen  per  cent,  the  Essex. 

Health,  thrift,  early  maturity,  and  facility  of  fattening 
at  any  age  are  claimed  for  each  favorite. 

In  answer  to  the  sixth  question  :  "  What  variety  do  you 
breed  at  this  time?"  forty-six  per  cent,  say  Berkshire  and' 
its  crosses,  twenty-six  per  cent,  say  Guinea,  eighteen  per 
cent  Essex  and  its  crosses,  and  six  per  cent.  the^Chester  and 
its  crosses. 

The  average  reported.cost  per  pound  of  pork  salted  down 
in  the  smokehouse  in  1875  was  8j£  cents.  Some,  who  give 
special  attention  to  their  hogs,  and  plant  crops  for  them, 
report  the  cost  as  low  as  five  cents  per  pound,  and  a  few 
at  four  cents.  * 


A    MANUAL    ON    THE    HOG.  9 

The  average  number  of  pigs  annually  raised  from  each 
sow  is  reported  at  ten,  which,  considering  the  neglectful 
system  practiced  generally  in  the  State,  is  very  satisfactory, 
and  shows  the  climatic  advantages  of  our  State  for  raising 
pork.  With  the  care  and  attention  given  further  north, 
this  number  would  be  largely  increased. 

A  great  variety  of  summer  pasturage  is  reported,  em- 
bracing rye  pastures  in  spring,  followed  by  clover  and  native 
grasses,  fields  from  which  small  grain  has  been  harvested 
Bermuda  grass,  which  is  equal  to  clover  ;  fruits,  embracing 
blackberries,  plums,  mulberries,  peaches  and  apples,  early 
peas,  and  the  range  of  uncultivated  fields  and  woods. 

Only  thirty-two  per  cent,  of  the  correspondents  report 
that  they  plant  crops  especially  for  consumption  by  their 
hogs  during  summer. 

For  winter  pasturage,  they  have,  in  the  late  fall  and  early 
winter,  pea  fields,  sweet  po.tato,  ground  pea  and  chufa 
patches ;  a  general  run  of  the  fields  from  which  the  crops 
have  been  gathered,  and  later  in  winter  rye  pastures.  For 
the  butcher  pen,  hogs  are  generally  prepared  first  on  peas, 
potatoes  and  turnips,  and  are  then  fed,  for  a  short  time 
on  dry  corn  to  harden  the  meat. 

The  average  age  at  which  hogs  are  killed  is  eighteen 
months,  and  the  average  net  weight,  169  pounds. 

Eighty-five  per  cent,  of  the  correspondents  report  chol- 
era the  most  destructive  disease. 

Thirteen  per  cent,  report  entire  exemption  from  disease, 
which  they  generally  explain  by  the  fact,  that  their  hogs 
are  kept  in  a  uniformly  thriving  condition  by  the  use  of 
preventives  of  disease — by  a  varied  diet,  protection  from 
dusty  sleeping  places,  and  violent  changes  of  temper- 
ature. 

Seventeen  per  cent,  of  the  hogs  in  the  State  were 
reported  lost  by  disease,  principally  from  cholera,  in  1875. 

Sixty-eight  per  cent,  are  troubled  by  thieves. 


1.0  A   MANUAL   ON   THE   HOG. 

Thirty-two  per  cent,  report  no  trouble  in  this  respect. 

Fifteen  per  cent,  of  all  the  hogs  in  the  State  are  annually 
stolen,  or  unaccounted  for. 

Thirty-seven  per  cent,  report  thieves  the  principal  obsta- 
cle to  hog-raising  in  their  counties,  and  sixty-three  per 
cent,  report  neglect,  want  of  food,  proper  management, 
and  good  fences,  the  principal  difficulties  in  the  way  of 
success. 

There  is  a  generally  expressed  determination  to  remedy 
these  latter  difficulties,  by  giving  better  attention,  and 
raising  more  food  for  them. 

The  statements  of  the  plan  of  raising  hogs,  generally 
agree  in  giving  special  prominence  to  the  importance  of 
bestowing  close  personal  attention  upon  sows  and  pigs,  in 
order  to  have  healthy  offspring,  well  started  off  in  a  vigor- 
ous, thrifty  condition,  while  young.  Many  give  little  more 
attention  than  to  mark  and  turn  out  in  the  woods,  feeding, 
perhaps,  once  a  day,  just  enough  corn  to  keep  them  from 
growing  wild. 

Only  thirty- five  .per  cent,  of  the  correspondents  have 
tested  the  plan  of  penning  through  the  year,  generally 
with  unsatisfactory  resultb,  except  where  only  enough  are 
penned  to  consume  the  waste  from  the  kitchen,  dairy  and 
garden.  A  few  claim  that  the  same  amount  of  food  pro- 
duces better  results  when  fed  to  hogs  kept  closely  confined, 
than  those  running  at  large. 

Eighty-five  per  cent,  report  dark-colored,  and,  especially, 
black,  hogs,  less  subject  to  mange  and  other  skin  diseases, 
than  white  ones.  Twelve  per  cent,  have  observed  no 
difference. 

These  facts  will  be  further  discussed  under  appropriate 
heads,  in  the  development  of  the  subject. 

BRIEF  HISTORY  OF  THE  HOG. 
Neither  the  period  at  which,  nor  the  people  by  whom, 
the^  hog  was  first  used  as  a  domestic  animal,  is   known; 
but  he  seems  to  have  been  reared  for  the  sake  of  his  flesh 


A    MANUAL   ON    THE    HOG.  11 

by  all  nations  of  the  earth,  from  the  earliest  periods  of  the 
history  of  man,  to  the  present  time. 

Evidences  of  the  existence  of  the  hog  previous  to  the 
period  of  man,  are  abundant.  Fossil  relics  of  the  genus 
sus  have  been  found  in  the  miocene  deposits,  and  at  the 
bottom  of  peat  bogs. 

Moses  forbade  the  use  of  pork  by  the  Israelites  1491 
years  before  Christ.  This  prohibition  would  be  without 
meaning,  if  it  had  not  previously  been  used  as  food  by  the 
Israelites. 

THE  WILD  BOAR. 

The  hog  has  been  found  in  its  wild  state  in  nearly  every 
part  of  the  Eastern  Hemisphere,  except  in  Northern  lati- 
tudes— its  natural  habitat  being  in  temperate  and  warm 
climates. 

The  chase  of  the  wild  boar  was  formerly  a  favorite  sport 
in  all  the  countries  in  which  he  was  found.  This  was 
particularly  the  case  in  England,  France,  Germany,  Italy, 
India,  and  Africa. 

The  following  extract,  from  "  Youatt  and  Martin  on  the 
Hog,"  will  illustrate,  at  the  same  time,  an  ancient  English 
custom,  and  ancient  English.  They  say,  page  51 : 

"Throughout  the  whole  of  England  the  boar's  head 
was  formerly  a  favorite  Christmas  dish,  served  with  many 
ceremonies,  and  ushered  in  by  an  ancient  chorus,  chanted  by 
all  present,  the  words  of  which  are  preserved  in  "  Ritson's 
Ancient  Song: 

The  bore's  heed  in  hand  bring  I, 
With  " garlands"  gay  and  rosemary, 

I  pray  you  all  synge  merily 
Qui  estia  in  convivio. 

The  bore-'s  heed,  I  understande, 
Is  the  uchefe"  servyce  in  the  laude, 

Loke  wherever  it  be  founde, 
Servite  cum  cantico, 

Be  gladde,  lordes,  both  more  and  lasse, 
For  this  hath  ordayned  our  stewarde; 

To  chere  you  all  this  Christmasse, 
The  bore's  heed  with  mustarde." 


12  A    MANUAL   ON    THE    HOG. 

The  original  type  of  the  wild  hog  has  gradually  disap- 
peared before  the  advance  of  civilization,  and  the  encroach- 
ments of  agriculture  upon  his  wild  haunts,  but  he  may  still 
be  found  in  the  thinly  settled  portions  of  Europe,  in  India 
and  in  Africa. 

Those  found  in  large  swamps  of  the  southern  United 
States,  in  Central  and  South  America,  differ  materially 
from  the  original  wild  hog  ;  the  form  erhaving  grown  wild 
after  domestication,  as  the  result  of  neglect,  retain  the 
marks  of  its  influence.  They  have  smaller  tusks,  and  less 
bristles,  than  the  original  wild  hog  of  the  Eastern  Hemis- 
phere ;  neither  are  they  so  ferocious  as  their  original  pro- 
genitors. 

THE  DOMESTIC  HOG. 

"One  of  the  most  singular  circumstances,"  says  Mr. 
Wilson,  (Quarterly  Journal  of  Agriculture^)  "in  the  domes- 
tic history  of  this  animal  is  the  immense  extent  of  its  dis- 
tribution, more  especially  in  far  removed  and  insulated 
spots  inhabited  by  semi-barbarians,  where  the  wild  species 
is  entirely  unknown.  For  example,  the  South  Sea  Islands, 
on  their  discovery  by  Europeans,  were  found  to  be  well 
stocked  with  a  small  black-legged  hog  ;  and  the  tradition- 
ary belief  of  the  people,  in  regard  to  the  original  intro- 
duction of  these  animals,  showed  that  they  were  supposed 
to  be  as  anciently  descended  as  the  people  themselves." 
"Yet  the  latter  had  no  knowledge  of  the  wild  boar  or  any 
other  animal  of  the  hog  kind,  from  which  the  domestic  breed 
might  have  been  supposed  to  be  derived."* 

"  In  Greece  and  the  neighboring  islands,  swine  were 
common  at  an  early  period,  and  were  kept  in  large  droves 
by  swine  herds,  for  we  read  in  Homer's  Odyssey,  which 
is  supposed  to  have  been  written  upwards  of  900  years  B. 
C.,  that  Ulysses,  on  his  return  from  the  Trojan  war,  first 


*Youatt  and  Martin,  page  18. 


A    MANUAL   ON    THE    HOG.  13 

sought  the  dwelling  of  Eumaeus,  his  faithful  servant,  and 
the  keeper  of  his  swine  ;  and  that  office  must  then  have 
been  held  in  esteem,  or  it  would  not  have  been  performed 
by  that  wise  and  good  old  man."* 

The  Trojan  war  is  supposed  to  have  occurred  about 
1184  B.  C.,  three  hundred  and  seven  years  after  the  pro- 
hibitory edict  of  Moses  was  issued.  Notwithstanding 
this  prohibition,  the  Jews  raised  pork,  probably  for  the 
profit  derived  from  their  sale  to  the  Gentiles. 

The  flesh  of  the  hog  seerns  to  have  been  very  highly 
esteemed  by  the  Romans,  who  made  the  breeding,  rearing 
and  fattening  of  hogs  a  study,  and  carried  the  prepa- 
ration of  the  carcass  for  the  table  to  such  extremes  of  ep- 
icurism and  [extravagance,  that  it  became  necessary  to 
enact  sumptuary  laws  in  regard  to  it. 

"  Every  art  was  put  in  practice  to  impart  a  finer  and 
more  delicate  flavop  to  the  flesh.  *  * .  *  *  "Pliny 
informs  us  that  they  fed  swine  on  dried  figs,  and  drenched 
them  to  repletion  with  honeyed  wine,  in  order  to  produce 
a  diseased  and  monstrous  sized  liver. 

"The  Porcus  Trojanus,  so  called  in  allusion  to  the  Trojan 
horse,  was  a  very  celebrated  dish.  *  *  This  dish  con- 
sisted of  a  whole  hog,  with  the  entrails  drawn  out,  and  the 
inside  stuffed  with  thrushes,  larks,  beccaficoes,  oysters, 
nightingales,  and  delicacies  of  every  kind,  and  the  whole 
bathed  in  wine  and  rich  gravies.  Another  great  dish  was, 
a  hog  served  whole,  the  one  side  roasted,  and  the  other 
boiled,  "f 

Caesar,  book  L,  chap.  I.,  mentions  the  fact,  that  the  table 
of  the  ancient  Britons  was  supplied  principally  from  their 
herds  of  swine. 

Two  prominent  characters  in  Scott's  admirable  work, 
"  Ivanhoe,"  are  Cedric,  the  Saxon  Thane,  the  owner  of  a 
large  herd  of  swine,  and  Gurth,  his  faithful  swineherd. 


*Youatt  -and  Martin,  page  30. 
fYouatt  and  Martin,  page  22 


14  A    MANUAL   ON    THE    HOG. 

"  Varro  states  that  the  Gauls  produced  the  largest  and 
finest  swine's  flesh  that  was  brought  into  Italy ;  and, 
according  to  Strabo,  in  the  reign  of  Augustus,  they  sup- 
plied Rome,  and  nearly  all  Italy,  with  gammons,  hog- 
puddings,  hams,  and  sausages.  This  nation,  and  the 
Spaniards,  appear  to  have  kept  immense  droves  of  swine, 
but  scarcely  any  other  kind  of  live  stock  ;  and  various 
authors  mention  swine  as  forming  a  part  of  the  live  stock  of 
most  Roman  farms.  "* 

The  hog  has  always  constituted  an  important  factor  in 
the  wealth  of  the  Chinese,  and  his  flesh  their  principal 
source  of  animal  food,  and  has  been  an  object  of  especial 
care  and  attention,  It  was  from  China  and  Italy  that  the 
small  breeds,  with  which  the  large,  coarse  varieties  of 
England  have  been  improved,  were  derived. 

During  the  early  periods  of  the  history  of  England,  the 
principal  property  of  large  landowners  consisted  in  herds 
of  swine,  which  were  reared,  principally,  in  the  extensive 
forests,  and  regularly  attended  by  swineherds. 

The  records  of  bequests  and  legacies  show  the  estimate 
placed  upon  these  herds,  as  they  are  generally  mentioned 
in  connection  with  the  land.  "Thus,  Alfred,  a  nobleman, 
bequeathed  to  his  relatives  a  hide  of  land,  with  one  hundred 
swine,  and  directs  that  another  hundred  shall  be  given  for 
masses  for  the  benefit  of  his  soul ;  and  to  his  daughters  he 
leaves  two  thousand."  "So,  Elfhelm  left  land  to  St. 
Peter's,  at  Westminster,  on  the  express  condition  that  they 
should  feed  a  herd  of  two  hundred  swine  for  the  use  of  his 
wife."t 

The  hog  is  not  a  native  of  America,  but  was  brought 
over  with  the  early  settlers,  and  has  constituted  an  impor- 
tant element  of  wealth,  especially  in  the  United  States, 
since  the  permanent  establishment  of  the  colonies.  We 

*Youatt  and  Martin,  page  22. 
|  Youatt  and  Marlin,  page  30. 


A   MANUAL   ON   THE    HOG.  15 

are  indebted  to  the  Old  World  for  this,  as  well  as  the  rest 
of  our  useful  domestic  animals. 

There  is,  perhaps,  no  other  animal  which  has  been  so 
much  improved  by  domestication  as  the  hog.  Indeed,  his 
form  has  been  so  changed  that  his  relationship  to  his  grisly 
progenitor,  the  wild  boar,  would  hardly  be  recognized. 

The  hog  has  been  successfully  raised  in  Georgia  since  her 
first  settlement,  and  has  always  constituted  an  important 
product  of  her  farms. 

Previous  to  1865,  more  attention  was  given  to  breeding 
and  fattening  hogs  than  since.  In  1860  the  population  of 
the  State  was  1,057,286,  and  the  number  of  hogs  2,036,116 
— nearly  two  per  cent,  capita.  In  1870,  the  population 
was  1,184,109,  while  there  were  only  988,566  hogs.  The 
number  in  the  State  has  increased  since  1870  about  300,- 
ooo,  but  is  still  far  below  that  necessary  to  supply  the  home 
demand  for  bacon  and  lard,  nearly  100,000,000  pounds  of 
bacon,  pork  and  lard  being  annually  imported  into  the 
State. 

Until  within  the  last  few  years  the  general  practice  was 
to  keep  hogs  until  they  were  two  years  old,  and  this  is  still 
the  practice  with  many  who  have  large  wood  range.  There 
is  more  attention  being  paid  now  to  the  improvement  of 
the  common,  long-legged,  narrow-chested,  common  stock, 
by  crossing,  than  with  the  improved  early-maturing  breeds. 

ADVANTAGES   OF    PORK   OVER    ALL    OTHER 
%KINDS  OF  MEAT. 

i .  EASILY  PRESERVED  B  v  SALT. — The  facility  with  which 
pork  is  preserved  with  salt,  without  the  use  of  brine,  will 
always  stimulate  the  rearing  of  swine  as  an  article  of  food 
for  home  consumption,  as  well  as  an  important  article  of 
commerce. 

The  flesh  of  no  other  animal  is  either  so  readily  preserved 
by  salt,  so  palatable  to  the  general  taste,  or  capable  of  safe 
transportation  to  any  part  of  the  world  at  any  season  of 
the  year. 


16  A    MANUAL   ON   THE    HOG. 

The  fact  that  it  cures  dry,  keeps  well,  even  in  warm 
climates,  not  only  cooks  without  the  aid  of  other  meats, 
but  seasons  them,  as  well  as  many  vegetables, 'gives  it  a 
value  for  family  use,  not  possessed  by  the  flesh  of  any 
other  animal.  Bacon  and  lard  are  indispensable  to  the 
larder  of  every  American  family.  The  term  " larder,"  or 
room  used  as  a  receptacle  for  meats  and  other  provisions, 
takes  its  name  from  this  important  article — lard — which  is 
not  only  used  to  season  other  meats,  but  in  cooking  nearly 
every  variety  of  bread,  Indeed,  the  American  housewife 
would  be  sorely  perplexed  if  deprived  of  the  use  of  lard. 
If  the  Jews  are  ever  collected  into  one  nation,  in  which 
the  whole  population  depends  upon  fat  beef,  the  dairy  and 
the  goose,  to  supply  the  place  of  lard,  it  is  more  than 
probable  that  their  national  antipathy  to  the  flesh  of  swine 
will  be  overcome,  since  the  above  named  sources  of  supply 
will  utterly  fail  to  satisfy  the  demand. 

2 VARIETY     PRESENTED    IN    THE    DIFFERENT    PARTS    OF    THE 

HOG. 

There  is  no  other  animal  in  which  there  is  so  little  waste 
as  in  a  well-fatted  porker  ;  nor  does  any  other  present  so 
pleasing  a  variety  of  products,  even  when  the  adult  is 
butchered,  to  say  nothing  of  the  delicious  sucking  pig,  so 
feelingly  eulogized  by  Charles  Lamb.  He  says,  "he  must 
be  roasted  " — had  he  partaken  of  the  "  barbecued  pig,"  a^ 
prepared  in  Middle  Georgia — the  most  Delicious  dish  in  the 
world — his  stomach,  if  not  his  heart,  would  have  been 
"too  full  for  utterance." 

First,  we  have  the  sucking  pig,  or,  when  a  little  larger, 
the  shote ;  from  the  adult  the  delicious  ham,  when  well 
cooked,  a  dish  for  an  epicure ;  the  shoulder,  the  side,  the 
jowl,  the  head,  spare-ribs,  chine,  liver,  heart,  brains,  feet, 
and  even  the  larger  intestines,  when  nicely  prepared,  are 
enjoyed  by  many. 

The  most  remarkable  fact  connected  with  this  variety  is, 
that  no  two  parts  have  the  same  flavor,  thus  furnishing  a 


A   MANUAL  ON  THE   HOG.  17 

variety  suited  to  the  most  fastidious,  as  well  as  the  grossest 
taste.  Besides  the  pieces  proper,  the  trimmings  are  made 
into  the  most  delicious  sausages,  which  none  but  a  Jew,  or 
a  Mohammedan,  could  refuse.  Again,  the  extra  fat  fur- 
nishes the  lard  of  commerce,  the  place  of  which  cannot  be 
supplied  in  the  kitchen.  Of  this,  a  useful  oil  is  made, 
which  has  become  an  important  article  of  commerce. 

3 — ADAPTED   TO    WARM    CLIMATES. 

The  hog  is  not  only  indigenous  to  warm  climates,  but 
furnishes  the  most  convenient,  if  not  the  most  wholesome, 
animal  food  for  climates  in  which  the  summer  months  are 
too  warm  for  habitual  use  of  fresh  meats. 

In  the  sparsely  settled  portions  of  the  South,  where 
there  cannot  be  daily  access  to  market,  bacon  is  indispen- 
sable. 

It  is  an  economical  dish,  also,  from  the  fact  of  its  gen- 
eral use  in  "seasoning"  many  dishes  of  vegetables  for  the 
Southern  table.  Bacon  and  cabbage,  bacon  and  salad,  ba- 
con and  corn  field  peas,  are  dishes  known  in  their  perfec- 
tion only  on  the  Southern  farm,  where  all  are  the  products 
of  the  farm. 

There  are  no  people  in  the  world  who  can  live  better  or 
more  cheaply  than  the  Southern  farmer,  who  raises  his 
own  pork,  and  gives  proper  attention  to  the  dairy,  poultry 
yard,  and  garden;  and,  though  the  exclusive  use  of  bacon 
as  meat  diet  is  not  suited  to  warm  climates,  the  abundant 
supply  of  fresh  vegetables,  available  at  all  seasons  of  the 
year,  where  proper  attention  is  paid  the  garden,  precludes 
the  necessity  of  its  excessive  consumption. 

Bacon,  properly  cured,  is  especially  suited  to  supply  the 
waste  of  the  frame  incident  to  manual  labor ;  and  is  not  only 
the  most  convenient  and  economical  food  for  the  negro 
laborer,  but  is  preferred  by  him  to  any  other  kind  of  meat. 
Many  planters,  who  have  not  bestowed  personal  attention 
upon  their  hogs,  have  been  painfully  reminded  of  this  par- 
tiality by  the  mysterious  disappearance  of  their  porkers. 


18  A   MANUAL   ON   THE   HOG. 

PRINCIPAL    BREEDS     NOW     RAISED     IN    THE 
UNITED   STATES. 

In  order  to  avoid  all  confusion  in  the  use  of  terms,  a 
succinct  definition  of 

WHAT   CONSTITUTES   A    BREED 

is   necessary.     The   following   classification    will  embrace 
every  variety  of  the  hog  family,  viz : 

1.  THOROUGH-BRED— or  such   as  have  been  bred    in  a 
direct   line    sufficiently    long   to    establish  a  fixed   type, 
which  is  perpetuated  uniformly  in  each  successive  gener- 
ation.    To  this  class  belong  the  Berkshire,  Essex,  Poland 
China,  Chester  White,  New  Jersey  Red,  and  others,  of  less 
note. 

2.  CROSS-BRED — or  the  offspring  of  a  thorough-bred  sow 
*of  one  breed,  by  a  thorough-bred  boar  of  another. 

3.  GRADE — or  the  result  of  a  cross  of   the  thorough- 
bred or   cross-bred  of  either   sex,  with   any  other   than 
thorough  or  cross-bred. 

The  third  class  may  be  divided  into 

1st.  High  grade ',  or  those  having  a  preponderance  of 
pure  blood,  such  as  the  cross  of  a  thorough-bred  boar  or 
a  half-blood  sow,  resulting  in  three- fourths,  the  next  cross 
of  thorough-bred  on  the  latter,  giving  seven-eighths,  the 
next  fifteen  sixteenths,  etc. 

2d.  Low  grade,  embracing  half-bred  and  those  below, 
resulting  from  crosses  of  grades. 

Of  course  nearly  all  the  hogs  of  the  country  belong  to 
the  third  class,  those  in  Georgia  belonging  generally  to 
the  2d  division  of  grades. 

HOW  BREEDS  ARE  ORIGINATED. 

The  tendency  pervading  all  nature  in  obedience  to  Di- 
vine command,  that  the  earth  should  bring  forth  "  cattle 
and  creeping  things,  and  beast  of  the  earth  after  his  kind," 
has  been  utilized  by  man  to  develop  such  peculiar  charac- 


A   MANUAL  ON   THE   HOf^M  J    ^  ^1»      Q  ^ 

teristics  of  the  different  animals,  as  increase  the  pTe&luffef  J 
comfort  or  profit  to  be  derived  from  them. 

It  is  a  fact  well  known  to  the  breeders  of  stock,  that  ani- 
mals not  only  bring  forth  young  after  their  kind,  but  pro- 
pagate peculiarities  of  individual  form,  and  development 
of  particular  parts  in  individuals. 

In  sparsely  settled  countries,  a  large  portion  of  which 
is  covered  with  original  forests,  in  which  hogs  live  almost 
entirely  upon  natural  products,  large,  active  breeds  which 
require  two  or  three  years  to  mature,  have  usually  been 
preferred,  as  the  expense  of  keeping  is  very  small  under 
such  circumstances,  and  these  breeds  continue  healthy,  and 
grow  upon  a  very  scant  supply  of  food. 

As  the  countries  become  more  densely  settled,  and  the 
forests  are  cleared  for  agricultural  purposes,  smaller,  more 
compact,  less  active,  and  early  maturing  breeds  become  a 
desideratum,  since  their  food  must  then  consist  mainly  of 
artificial,  and  hence,  costly  products  of  agriculture.  The 
old  English  hog  was  large,  long,  narrow,  and  long-legged, 
and  difficult  to  fatten  before  two  years  old.  This  an- 
swered very  well  for  roaming  the  forests,  but  was  unsuited 
for  enclosed  pastures. 

China  and  Italy,  more  densely  inhabited,  reared  small 
breeds,  which  fattened  readily,  at  any  age. 

These  were  introduced  into  England  to  modify  the 
coarseness  of  the  native  forester. 

The  cross  of  the  small-boned,  dumpy  Chinese,  and  Nea- 
politan hogs,  upon  the  large  English,  has  given  us  such  ad- 
miral porkers  as  the  Berkshire  and  Essex.  The  size  of  the 
improved  breeds  depends  upon  whether  the  preponderance 
in  the  cross  was  given  by  the  large,  or  the  small  parent 
stock. 

The  breeder  has  an  ideal  of  form  and  character  of  stock 
desired,  and  by  carefully  selecting  both  dam  and  sire,  for  a 
number  of  generations,  with  special  reference  to  the  objects 
in  view,  finally  secures  the  peculiar  type  combining  the 


20  A    MANUAL   ON   THE    HOG. 

points  desired.  He  then  selects,  with  great  care,  his 
breeding  stock,  from  those  in  which  this  type  is  transmit- 
ted with  the  greatest  exactness,  until  its  transmission  to 
offspring  is  invariable — the  breed  is  then  established,  and 
its  offspring  is  called  thoroughbred.  There  is  no  such 
thing  as  an  original,  pure  breed  of  hogs,  outside  of  the  wild 
stock.  All  of  the  present  breeds  are  results  of  various 
crosses,  conducted  with  a  definite  object  in  view. 

Some  portions  of  the  carcass  being  more  valuable  than 
others,  breeders  select  animals  having  these  valuable  parts 
well  developed  for  breeding  purposes.  Defects  on  one 
side  are  neutralized  by  unusual  developments  on  the  other, 
and  thus  symmetry  is  secured,  and  breeds  possessing  the 
most  .lesirable  qualities  established. 

SCALE  OF  POINTS. 

At  a  meeting  of  the  National  Swine  Breeders'  Associa- 
ation,  in  Indianapolis,  Nov.  20th,  1872,  the  following  scale 
of  points,  aggregating  100,  was  adopted : 

Back  10,  long  ribs  8,  short  ribs  7,  shoulder  8,  ham  12, 
length  of  body  6,  flank  6,  twist  6,  snout  4,  jowl  3,  face  3, 
ear  2,  neck  4,  belly  4,  skin  5,  hair  3,  bone  3,  legs  3,  feet  2, 
tail  1— total  100. 

Some  changes  might  be  made  in  this  scale  to  suit  our 
climate.  Since  eighty-five  per  cent,  of  the  correspondents 
report  dark  colors  less  subject  to  mange  and  other  skin 
diseases,  (a  fact  well  established)  color  should  be  consider- 
ed in  a  scale  of  points  suited  to  Georgia. 

The  following  description  of  the  principal  breeds  will 
enable  the  farmers  to  select  such  a  type  as  will  suit  their 
surroundings : 


A    MANUAL   ON    THE    HOG. 

BERKSHIRE. 


21 


ALICE  BROWN. 


DUKE  OF  WELLINGTON. 

Thorough-bred  Prince  Albert 
Berkshire  boar,  weight,  600  pounds 
gross  when  fat. 

Both  the  property  of  Capt.  E.  T.  Davis,  Thomasville,  Ga. 


Weight,  500  pounds  gross  when 
fat.  Thoroughbred  Prince  Albert 
Berkshire  sow. 


Mr.  A.  B.  Allen,  in  his  premium  essay,  published  in 
Vol.  1.  American  Berkshire  Record,  gives  the  following 
account  of  the 

"FORMATION  OF  THE  IMPROVED  BERKSHIRE  SWINE." 

"  Tradition  tells  us  that  this  was  made  by  a  cross  of  the 
black  or  deep  plum  colored  Siamese  boar,  on  the  old   un- 
improved Berkshire  sows.      Other  traditions  assert  that  the 
black,   and   white  spotted,  and   even    pure  white  Chinese1 
boar,  was  also  sparingly  used  to  assist  in  the  same  purpose. 

"  I  can  well  believe  this  ;  for  I  often  saw  swine,  in  Berk- 
shire, spotted,  about  half  and  half  black  and  white,  in  addi- 
tion to  the  reddish  brown,  or  buff  and  black,  and  so  on,  up 
to  a  pure  plum  color,  or  black.  The  produce  of  the  above 
cross,  or  crosses,  was  next  bred  together,  and  'by  judicious, 
subsequent  selections,  the  improved  breed,  as  we  now  find 
it,  became,  in  due  time,  fixed  and  permanent,  in  all  its 
desirable  points. 


22  A    MANUAL   ON   THE    HOG. 

4 '  Another  feature,  aside  from  the  half  and  half  black  and 
white  spots,  hitherto  occasionally  found  to  mark  the 
improved  Berkshire  swine,  which  may  be  adduced  in 
support  of  the  supposition  of  a  sparing  cross  with  the  white 
and  light-spotted  Chinese,  is  the  shape  of  the  jowls.  All 
these,  which  I  have  bred  in  my  piggery,  or  imported, 
at  different  times,  direct  from  China,  or  have  seen  else- 
where, had  much  fuller,  fatter  jowls  than  the  Siamese. 

"  Some  of  the  breeders  in  England  preferred  the  fat  jowls, 
because  carrying  the  most  meat ;  others  the  leaner,  as  they 
said  this  gave  their  stock  a  finer  and  higher-bred  look  in 
the  head." 

There  is,  perhaps,  no  better  authority  on  this  subject 
than  Mr.  Allen,  who  went  to  England  in  1841,  and  again, 
in  1867,  where  he  visited  Berkshire  county,  and  thoroughly 
investigated  the  origin  of  this  breed.  This,  taken  in  con- 
nection with  his  large  experience  and  observation  in  this 
country,  has  given  him  unusual  opportunities  for  correct 
information. 

Under  the  head  of — 

"WHEN  WAS  THE  CROSS  FIRST  MADE?" 
Mr.  Allen  says: 

"Several  aged  men,  in  different  parts  of  Berkshire,  of 
whom  I  inquired  on  my  first  visit  to  England,  in  1841, 
informed  me,  that  they  had  known  these  improved  swine, 
of  the  same  type  as  I  then  found  them,  from  earliest 
childhood.  But  the  most  particular,  and  apparently  reliable, 
account  I  was  able  to  obtain,  was  from  Mr.  Westbrook,  of 
Pinkney  Green,  Bysham,  who  told  me  that  his  father  pos- 
sessed them  as  early  as  1780,  in  as  great  perfection  as  the 
best  then  existing  in  the  country. 

"Thus,  it  will  be  seen,  that  the  improvement  is  now,  at 
least,  a  century  old,  and,  more  probably,  a  century  and  a 
quarter;  for  it  would  have  taken  some  years  back  of  1780 
to  begin  a  new  breed  of  swine,  and  get  it  up  to  a  fixed 
type  at  that  period." 


A   MANUAL   ON   THE    HOG.  23 

At  the  convention  of  the  "  National  Swine  Breeders' 
Association,"  held  in  Indianapolis,  November  20,  1872,  the 
following  "  standard  of  characteristics  "  of  the  thorough- 
bred Berkshire  was  adopted  :  "  Color,  black,  with  white  on 
feet,  face,  tip  of  tail,  and  an  occasional  splash  of  white  on 
the  arm.  While  a  small  spot  of  white  on  some  other  parts 
of  the  body  does  not  argue  an  impurity  of  blood,  yet  it  is 
to  be  discouraged,  to  the  end  that  uniformity  of  color  may 
be  attained  by  breeders.  White  upon  one  ear,  or  a  bronze 
or  copper-spot,  on  some  part  of  the  body,  argues  no  im- 
purity, but  rather  a  reappearing  of  original  colors.  Mark- 
ings of  white  other  than  those  named  above,  are  sus- 
picious, and  a  pig  so  marked  should  be  rejected.  Face 
short,  fine  and  well  dished,  broad  between  the  eyes.  Ears 
generally  almost  erect,  but  sometimes  inclined  forward  with 
advancing  age  ;  small,  thin,  soft,  and  showing  veins.  Jowl- 
full  ;  neck  short  and  thick.  Shoulder  short  from  neck  to 
middlings  ;  deep  from  back  down.  Back  broad  and  straight, 
or  a  very  little  arched.  Ribs  long  and  well  sprung,  giving 
.rotundity  of  body ;  short  ribs  of  good  length,  giving  breadth 
and  levelness  of  loin.  Hips  good  length,  from  point  of 
hips  to  rump.  Hams  thick,  round,  and  deep,  holding  their 
thickness  well  back  and  down  to  the  hocks.  Tail  fine  and 
small,  set  on  high  up.  Legs  short  anfl  fine,  but  straight 
and  very  strong,  with  hoofs  erect,  legs  set  wide  apart. 
Size  medium  ;  length  medium  ;  extremes  are  to  be  avoided. 
Bone  fine  and  compact.  Offal  very  light.  Hair  fine  and 
soft ;  no  bristles.  Skin  pliable," 

Careful  observation  of  these  characteristics  will  protect 
those  purchasing  thoroughbred' boars  for  the  purpose  of 
improving  their  common  stock. 

One  of  the  principal  merits  of  the  Berkshire  breed  is  the 
large  proportion  of  lean  meat  which  is  well  "  marbled,"  or 
mixed  with  fat.  This  is  particularly  desirable  in  hogs  raised 
on  the  farm  to  be  converted  into  bacon  for  domestic  cqn- 
sumption. 

The  cross  of  the  Berkshire  on  our  common  stock  gives 


24  A   MANUAL   ON   THE   HOG. 

an  offspring  admirably  adapted  to  the  purposes  of  the  farm, 
giving  earlier  maturity,  a  greater  tendency  to  fatten,  better 
disposition,  a  larger  proportion  of  the  most  valuable  parts, 
and  a  better  quality  of  pork. 

That  its  cross  is  appreciated  by  those  who  have  tested  it 
in  Georgia  is  shown  by  the  report  of  correspondents,  forty- 
six  per  cent,  of  whom  give  the  preference  to  the  Berkshire 
cross. 

According  to  Harris,  page  98,  the  improved  Berkshire 
was  introduced  into  the  United  States  in  1832.  They  are 
now  reared  more  extensively  than  any  other  breed,  and 
are  deservedly  popular  in  every  section  of  the  country. 

THE  ESSEX. 

In  "Harris  on  the  Pig,"  pages  52-3,  is  the  following 
account  of  the  origin  of  the  Improved  Essex : 

"The  old  Essex  breed  is  described  by  Loudon  as  *  up- 
eared,  with  long,  sharp  heads,  roach-backed,  carcasses  flat, 
long,  and  generally  high  upon  the  leg,  bone  not  large,  color 
white,  or  black  and  white,  bare  of  hair,  quick  feeders,  but 
great  consumers,  and  of  an  unquiet  disposition.'  '  This 
was  certainly  not  a  very  promising  foundation  to  build 
upon,  and  the  results  finally  attained  show  what  wonderful 
transformations  may  be  wrought  by  judicious  cross-breed- 
ing. He  says  further : 

1 '  Lord  Western,  while  traveling  in  Italy,  saw  some  Ne- 
apolitan pigs,  and  came  to  the  conclusion  that  they  were 
just  what  he  wanted  to  improve  the  breed  of  Essex  pigs. 
He  describes  them,  in  a  letter  to  Earl  Spencer,  as  'a  breed 
of  very  peculiar  and  valuable  qualites,  the  flavor  of  the 
meat  being  excellent,  and  the  disposition  to  fatten  on  the 
smallest  quantity  of  food  unrivaled.' 

"He  procured  a  pair  of  thorough-bred  Neapolitans,  and 
crossed  them  with  Essex.  *  *  *  He  oblit- 
erated the  white  from  the  old  Essex,  and  obtained  a  breed 


A   MANUAL  ON   THE   HOG. 


25 


of  these   cross-bred  pigs,  that  could    scarcely   be   distin- 
guished from  the  pure  bred  Neapolitans. 

"  These  Neapolitan-Essex  had  great  success  at  agricul- 
tural fairs,  but,  as  Lord  Western  continued  to  breed  from 
his  own  stock,  selecting  the  most  highly  refined  males  and 
females,  they  'gradually  lost  size,  muscle  and  constitution, 
and  consequently  fecundity  ;  and,  at  the  time  of  his  death, 
in  1844,  while  the  whole  district  had  benefitted  from  the 
cross,  the  Western  breed  had  become  more  ornamental 
than  useful.  * 

"  In  the  meantime,  a  tenant  farmer  of  Lord  Western, 
the  late  Fisher  Hobbs,  of  Boxted  Lodge,  had  availed  him- 
self of  the  opportunity  to  use  the  thorough  tired  Neapoli- 
tan-Essex boars  belonging  to  Lord  Western,  and  crossed 
them  with  the  large,  strong,  hardy,  black,  and  rather  rough 
and  coarse  Essex  sows,  and,  in  process  of  time,  he  estab- 
lished the  breed  since  become  so  famous — the  Improved 
Essex." 


IMPROVED  ESSEX  BOAR- JIM, 
The  property  of  Dr.  Sam'l  Hape,  Atlanta,  Ga. 


26  A   MANUAL   ON   THE    HOG. 


IMPROVED  ESSEX  SOW— BLACK  BESS, 
The  property  of  Dr.  Sam'l  Hape,  Atlanta,  Ga. 

The  Improved  Essex  became  generally  known  about 
1840,  and  have  maintained  a  high  standing  as  thorough- 
bred ever  since,  but  are  not  now  very  extensively  raised 
as  thorough-breds  in  this  country,  but  are  in  good  repute 
for  the  purpose  of  crossing  upon  the  large,  coarse,  slow- 
maturing,  common  stock. 

The  pure  Essex  is  black,  small  or  medium  in  size,  with 
small,  erect,  soft  ears  ;  carcass  long,  broad  and  deep,  hams 
heavy,  and  well  let  down,  bone  fine,  hair  thin.  They  are 
remarkable  for  easy  fattening,  and  are  great  lard  produ- 
cers. 

The  lean  of  the  Essex  pork  is  not  so  well  mixed  with 
fat,  or  "  marbled,"  as  the  Berkshire,  more  of  the  fat  being 
on  the  outside. 

CHESTER  WHITE. 

This  breed  originated  in  Chester  county,  Pennsylvania, 
from  which  its  name  is  derived.  It  is  a  large,  rather  coarse 
white  hog,  not  adapted  to  the  South,  unless  kept  about 
the  lot  where  greasy  slops  are  abundant.  Under  ordinary 
circumstances,  they  are  very  subject  to  skin  diseases  in  our 
warm  climate. 


A    MANUAL    ON   THE    HOG. 


27 


They  are  recommended  by  only  six  per  cent,  of  the  cor- 
respondents, and  these  were  either  in  the  northern  coun- 
ties, or  raised  only  a  few  about  their  lots.  This  breed 
seems  not  to  have  been  established  sufficiently  long  to  in- 
sure the  uniform  transmission  of  its  characteristics.  It  is 
much  more  liable  to  '  'sport"  than  the  old  established  Berk- 
shire and  Essex. 


POLAND  CHINA  BOAR— KENTUUK. 

The  property  of  Richard  Peters,  Jr. ,  Calhoun,  Gordon  county,  Ga. 


POLAND  CHINA  SOW— JERSEY  QUEEN. 
Tiie  property  of  Richard  Peters,  Jr.,  Calhoun,  Gordon  county,  Ga. 


28  -    A   MANUAL   ON   THE   HOG. 

This  breed  originated  in  Butler  and  Warren  counties, 
Ohio.  The  common  stock  of  those  counties  were  used  as 
the  basis  upon  which  various  crosses  were  made  with  hogs 
imported  from  different  parts  of  the  Eastern  continent. 
From  the  best  authentic  accounts,  it  seems  that  the  im- 
provement commenced  previous  to  1816,  by  the  introduc- 
tion of  the  Russian  and  Byfield  breeds,  which  were  crossed 
upon  the  common  bristled  breed  of  the  country. 

In  1816,  the  cross  of  k*  Big  China"  was  made,  and  these 
cross  breeds  carefully  improved,  until  about  1835,  when 
an  infusion  of  Berkshire  blood  was  made.  This  continued 
for  four  or  five  years,  when  the  Irish  Grazier  was  ingrafted 
upon  the  cross  breed  already  formed. 

No  new  blood  was  introduced  after  the  cross  of  the  Irish 
Grazier,  but  great  care  taken  to  improve  the  breed  thus 
formed,  by  careful  selection,  in  both  sexes,  of  those  having 
the  desired  form  and  qualities  best  developed.  These  pe- 
culiarities have  been  "  bred  to"  until  now,  after  an  exist- 
ence of  more  than  thirty  years,  the  breed  seems  to  be  so 
thoroughly  established  as  to  transmit,  with  uniformity,  its 
characteristic  type  to  its  offspring. 

The  National  Swine  Breeders'  Association  adopted  Jthe 
following  as  the  characteristics  of  the  Poland  China,  or 
"Magie,"  breed  in  its  purity:  "The  best  specimens  have 
good  length,  short  legs  ;  broad,  straight  backs ;  deep  sides, 
flanking  well  down  on  the  leg ;  very  broad,  full,  square 
hams  and  shoulders  ;  drooping  ears ;  short  heads,  wide  be- 
tween the  eyes,  of  spotted  or  dark  color ;  are  hardy,  vig- 
orous, and  prolific,  and,  when  fat,  are  perfect  models  all 
over,  *pre-eminently  combining  the  excellencies  of  both 
large  and  small  breeds." 

The  Poland  China  is  very  popular  in  the  West,  and  has 
given  general  satisfaction,  so  far  as  they  have  been  tried  in 
this  State.  It  is  a  valuable  addition  to  our  list  of  breeds, 
and  is  competing  very  successfully  with  the  Berkshires  in 
popular  favor  wherever  it  has  been  introduced. 


A  MANUAL  ON  THE  HOG, 
JERSEY  REDS. 


29 


JERSEY  RED  SOW— RED  BESS. 
The  property  of  Richard  Peters,  Atlanta,  Ga. 

These  have  been  bred  in  Middle  and  Southern  New 
Jersey  for  forty  or  fifty  years.  They  are  probably  descen- 
ded from  the  old  Berkshire,  which  they  resemble,  being 
much  coarser  than  the  improved  breed.  They  are  thus 
described  in  the  report  of  the  National  Swine  Breeders' 
Association.  "  A  good  specimen  of  a  Jersey  Red  should 
be  red  in  color,  with  a  snout  of  moderate  length,  large  lop- 
ears,  small  head  in  proportion  to  the  size  and  length  of  the 
body.  They  should  be  long  in  the  body,  standing  high  and 
rangy  on  their  legs  ;  bone  coarse ;  hairy  tale  and  brush ; 
and  hair  coarse,  inclining  to  bristles  on  the  back.  They 
are  valuable  on  account  of  their  size  and  strong  constitu- 
tions, and  capacity  for  growth.  They  are  not  subject  to 
mange." 

This  breed,  on  account  of  their  color  and  hardiness, 
would  suit  our  climate  where  large  range  is  accessible,  and 
promises  to  compete  with  the  more  compact,  early 
maturing,  dark  breeds  even  on  inclosed  farms. 

THE  GUINEA  HOG. 

This  has  been,  deservedly,  a  very  popular  hog  in  the 
South  for  many  years,  but  it  no  longer  exists  in  this  coun- 


30  A   MANUAL   ON  THE   HOG. 

try  as  a  distinct  breed.  They  were  introduced  into  the 
United  States  during  the  existence  of  the  slave  trade. 
There  have  been  no  importations  since  its  cessation,  and 
they  have  generally  been  superceded  by  more  valuable 
breeds. 

There  are  still  hogs  in  Georgia  called  the  Guinea,  but  as 
no  particular  pains  have  been  taken  to  perpetuate  the  pure 
stock,  there  is  now  really  no  such  breed,  all  being  grades. 
The  original  Guinea  is  described  by  Youatt  as  ''large  in 
size,  square  in  form,  of  a  reddish  color,  the  body  covered 
with  short,  bristly  hair,  and  smoother  and  more  shiney  than 
almost  any  other  variety  of  the  porcine  race  ;  the  tail  very 
long,  and  the  ears  long,  narrow,  and  terminating  in  a 
point." 

The  so-called  Guinea  of  the  present  day,  in  Georgia, 
bears  no  resemblance  to  the  original  of  this  picture. 

The  Guinea,  "Big"  and  "Little,"  has  been  very  popular 
in  Georgia,  and  his  decendants,  though  having  very  few  of 
the  original  characteristics  of  the  breed,  are  still  in  high 
favor.  Twenty-six  per  cent  of  the  correspondents  give 
them  the  preference  over  all  others. 

NEAPOLITAN. 

This  breed,  while  valuable  in  itself  for  those  who  wish 
fancy  pork  for  family  use,  is  principally  noted  for  the  part 
it  has  played  in  improving  the  coarse,  native  breeds  of 
England.  This,  the  Siamese  and  Chinese  have  been  large- 
ly employed  for  the  purpose  of  refining  and  increasing  the 
fattening  qualities  of  the  coarse,  late  maturing  breeds. 

Suffolks,  "Yorkshires,  Cheshires,  Lancashires,  Victorias, 
Durocs,  and  others,  have  local  notoriety,  but  are  of  no 
especial  interest  to  the  Georgia  farmer. 

The  Irish  Grazier,  Woburn  and  Corbet  have  been  bred, 
to  some  extent,  in  Georgia,  but  are  not  now  bred  pure, 
and  will  give  place  to  crosses  of  the  Berkshire,  Essex,  Poland 
China  and  Jersey  Red. 


A   MANUAL   ON   THE   HOG. 


31 


There  is  a  very  decided  disposition  shown  by  the  farmers 
of  Georgia  to  give  better  attention  to  their  hogs,  and  to 
introduce  improved  breeds  for  the  purpose  of  crossing  the 
common  stock  of  the  country,  which  are  now  generally  low 
grade,  and  often  seriously  deteriorated  by  breeding  "  in- 
and-in." 

COMMON  GEORGIA  HOG. 


LOW  GRADE   SOW. 

The  large  majority  of  the  hogs  in  Gorgia  belong  to  this 
class,  (many  of  them  cannot  even  be  called  grades)  which 
has  no  specific  type.  The  above  cut  is  not  taken  from 
any  particular  specimen,  but  is  intended  to  represent  the 
general  characteristics^  of  the  deteriorated  hog  of  the 
country. 

They  are  admirably  adapted  to  withstand  the  neglectful 
system  which  too  often  prevails  in  Georgia.  They  are  active, 
hardy,  and  well  suited  to  seek  their  own  living  in  the  woods, 

karge,  vigorous  sows,  like  that  represented  in  the  Jcut, 
are  valuable  for  the  purpose  of  crossing  with  improved 
boars,  making  good  nurses  and  producing  strong,  healthy 
and  thrifty  offspring.  Indeed,  the  half-breeds  make  better 


32  A   MANUAL   ON   THE    HOG. 

porkers  than  the  thoroughbreds,  combining  the  hardiness 
of  constitution  of  the  common  sow,  and  the  good  fattening 
qualities  and  better  development  of  valuable  parts  peculiar 
to  the  boar. 

The  thoroughbred  boar,  having  a  fixed  type,  transmits 
his  characteristics  with  greater  accuracy  when  bred  to  a 
common  sow,  than  when  a  thoroughbred  sow  of  a  different 
breed  is  used.  The  common  sow,  however,  communicates 
her  hardiness  of  constitution  and  activity  to  her  offspring, 
and  thus  gives  a  hog  admirably  suited  for  farm  purposes. 

Half-bred  boars  should  never  be  used  as  stock  hogs, 
since  their  type  will  not  be  transmitted  to  their  offspring, 
but  thoroughbred  boars,  on  the  half-blood  sows,  give  fine 
results. 

CLIMATE. 

Georgia  is  embraced  between  the  isotherms  of  59°  and 
68°,  a  belt  which  embraces  the  extreme  southern  portion 
of  Europe,  a  portion  of  North  Africa,  and  extends  across 
Persia  in  the  western,  and  China  in  the  eastern,  part  of 
Asia.  This  belt  passes  through  the  central  part  of  the 
area  which  constituted  the  natural  habitat  of  the  wild  hog. 
They  were  found  in  Western  Europe  far  north  of  this  belt, 
principally  in  that  part  which  is  warmed  by  the  Gulf 
Stream.  The  hog  belongs  to  the  class  mammalia,  order 
pachydermata,  genus  suidae  or  sus.  All  the  animals  of 
this  order  are  natives  of  warm  climates,  none  of  the  others 
having  been  found  in  modern  times  as  far  north  as  the 
hog.  The  elephant,  rhinoceros  and  hippopotamus  belong 
to  this  order.  The  hog  being,  therefore,  a  native  of  the 
warm  or  more  temperate  regions  of  the  earth,  finds  a  con- 
genial home  in  Georgia.  He  has,  as  other  domestic  ani- 
mals, been  acclimated  in  nearly  every  part  of  the  globe 
inhabited  by  man,  and  is  now  profitable  in  regions  many 
degrees  colder  than  those  inhabited  by  his  wild  progeni- 
tors. The  range  of  mean  temperature  in  Georgia,  from 


A    MANUAL    ON    THE    HOG.  33 

her   southern    boundary   to    her    mountain    elevations,  is 
about  16°,  the  highest- being  about  68°. 

Apart  from  all  theoretical  considerations,  the  fact  of  the 
entire  adaptability  of  our  climate  to  the  hog  has  been  prac- 
tically demonstrated.  In  I860-  one-fifteenth  of  all  the  hogs 
in  the  United  States  were  in  Georgia,  and,  during  the-  late 
war,  she  ijot  only  fed  her  population,  but  furnished  millions 
of  pounds  of  bacon  to  the  army  of  the  Confederacy. 

In  reviewing  the  history  of  the  hog,  we  find  that  climate 
has  a  decided  influence  upon  the  size  of  carcass,  as  well  as 
the  quality  of  the  pork.  The  Chinese,  Siamese,  Neapol- 
itan, Portugal,  and  Guinea  hogs,  all  driginating  in  warm 
climates,  were  small-boned,  refined,  compact,  fattened  at 
any  age,  matured  early,  and  produced  pork  of  very  superior 
quality. 

The  original  breeds  of  colder  climates,  such  as  England, 
France,  Germany,  and  Russia,  were  all  coarse,  large-boned, 
bristled,  slow  to  mature,  difficult  to  fatten,  and  produced  a 
coarse,  inferior  quality  of  pork.  In  every  instance  of  de- 
cided improvement,  which  has  resulted  in  the  establishment 
of  a  valuable  breed,  it  has  been  the  result  of  a  cross  of  the 
small,  early-maturing,  southern  breeds  upon  the  coarse 
breeds  of  more  northern  climates. 

The  Berkshire,  Essex,  and  Poland  China— the  three 
standard  breeds  of  the  present  day — all  originated  in  this 
way.  Any  of  these  breeds,  introduced  into  Georgia,  and 
properly  cared  for,  will  improve,  rather  than  deteriorate. 

The  difference  between  the  original  breeds  of  Southern 
and  Northern  countries,  and  the  uniformity  of  the  type  of 
the  two,  even  in  their  wild  state,  can  be  accounted  for 
only  on  the  ground  of  the  influence  of  climate,  and  the 
character  of  the  food  incident  thereto. 

CLIMATE  OF  GEORGIA  PECULIARLY  ADAPT- 
ED TO  THE  HOG. 

It  has  been  shown  that  the  temperature  of  Georgia,  as 
indicated  by  isothermal  lines,  corresponds  with  that  of 


34  A    MANUAL   ON   THE    HOG. 

those  countries  from  which  the  small,  early  maturing 
breeds  originated,  and  in  which  they  were  found  in  their 
wild  state. 

We  are  exempt  from  the  extremes  ot  heat  and  cold, 
which  are  so  trying  to  animal  health,  the  range  of  mean 
temperature  between  the  northern  and  southern  limits  of 
th»  State  being  only  16°.  The  productions  of  £he  State 
are  as  well  suited  to  the  sustenance  of  the  hog,  as  the  cli- 
mate is  congenial  to  his  heakh  and  comfort.  The  average 
of  the  monthly  rainfall,  for  the  four  most  important  months 
for  the  growth  of  crops,  May,  June,  July  and  August, 
for  five  years,  from  1871  to  1875  inclusive,  was  4.73 
inches  per  year  ;  the  average  monthly  fall  for  these  four 
months,  during  the  ,jfive  years,  ranging  from  3.42  inches, 
the  lowest  to  6.35,  inches,  the  highest.  It  will  t  h  be 
seen  that  there  is  sufficient  moisture,  during  the  most  im- 
portant seasons,  for  the  growth  of  crops,  to  insure  a  sup- 
ply of  food  for  man  and  beast. 

In  much  the  larger  portion  of  the  State  the  ground  sel- 
dom freezes,  and  when  it  does,  it  extends  only  an  inch  or 
two  in  depth,  and  rarely  continues  so  during  the  day.  The 
hog  is  furnished  by  the  Creator  with  a  snout  formed  for  the 
purpose  of  turning  up  the  soil,  in  search  of  his  food,  buth 
animal  and  vegetable.  There  are  few  days  in  the  year 
when  the  ground  is  not  in  a  condition  to  be  penetrated  by 
tnis  snout,  in  search  of  food. 

The  great  facility  with  which  the  edible  roots,  and  tu- 
bers, especially  the  sweet  potato,  and  the  various  ground 
nuts,  such  as  ground-peas,  goobers,  and  chufas,  grow  in 
in  our  genial  climate,  and  pliable  soil,  enables  the  farmer 
to  supply  his  hogs  with  an  abundance  of  wholesome  and  nu- 
tritious food,  during  the  fall  and  winter  months,  without  even 
the  expense  of  gathering  the  crops,  the  hog  supplying  the 
labor  for  gathering,  and  the  ground  the  storehouse  for  pre- 
serving the  crop  for  his  use.  Again,  our  winters  are  so  mild 
that  the  rye,  or  barley,  sown  early  in  the  fall,  furnish,  dur- 
ing the  winter  months,  the  green  food  so  necessary  for 


A    MANUAL   ON    THE    HOG.  35 

health  and  thrift.  While  the  farmer  of  the  frozen,  or  snow- 
covered  North,  is  feeding  his  hog?,  in  costly  houses,  from 
his  garnered  stores  of  grain,  for  six  months  of  the  year,  ours 
require  only  simple  shelters,  well  supplied  with  pine  straw, 
or  leaves  from  the  woods — always  accessible,  and  costing 
nothing  but  the  hauling — as  a  bed  for  the  night,  while  they 
luxuriate  in  green  pastures  of  rye,  or  barley,  or  in  gather- 
ing rich   nuts  from  the  fragrant,   upturned  soil  during  the 
day.     Notwithstanding  the  fact  that  Georgia  was,  in  1860, 
so  largely  a  planting  State,  she  ranked  seventh  in  the  num- 
ber of  hogs  owned,  and,  even  in  1870,  after  the  losses  of 
the  war,  she  ranked  ninth,  notwithstanding  the  most  fla- 
grant neglect  on  the  part  of  the  farmers,  under  the  para- 
lyzing influence  of  their  losses,  occasioned  by  the  results 
of  the  war,  and  the  complete  disorganization  of  our  entire 
labor  system.  With  the  same  care  and  attention  bestowed 
now,  that  was  given  to  raising  hogs  in  1860,  Georgia  need 
not  purchase  a  pound  of  pork  from  other  States.    Indeed, 
it  can  be  clearly  demonstrated  that  pork  can  be  raised  as 
cheaply  in   Georgia  as  in  any  State  in  the  Union.     This 
subject  will  be  fully  discussed  under  the  next  head.    Even 
under  the  present  neglectful  system,  the  average  cost  per 
pound   of  pork   raised    in  Georgia — it  was  reported    8j^ 
cents  in  1875 — is  several  cents  per  pound  less  than  it  costs 
our  farmers  to  purchase   from  the  West,  besides  being  of 
decidedly  better  quality. 

CAN  GEORGIA  RAISE  A  HOME  SUPPLY  OF 

PORK  ? 

% 

As  far  as  soil,  climate  and  productions  are  concerned, 
there  is  certainly  no  reason  why  this  question  should  not 
be  answered  unhesitatingly  in  the  affirmative. 

The  difficulties  lie  not  in  these,  but  in  the  habits  of  the 
people,  the  fondness  of  the  negro  for  fresh  pork  raised  at 
the  expense  of  others,  and  the  difficulty  of  keeping  up 
the  fences  of  the  form  with  the  present  labor  system  of 
the  State. 


36  A    MANUAL   ON    THE    HOG. 

The  first  question  to  be  considered  in  the  discussion  of 
this  subject  is  : 

WHAT    ARE    THE    NECESSARY    REQUIREMENTS    FOR    SUCCESS    IN 

RAISING    HOGS? 

I 

1st.  Suitable  Climate. — It  has  been  shown  already  that 
Georgia  is  in  the  isothermal  belt  which  passes  through  the 
natural  habitat  of  the  hog ;  and  that  previous  to,  and  du- 
ring, the  late  war,  an  abundant  supply  for  home  consump- 
tion was  raised  in  this  State.  It  was  not  only  raised,  but 
cured  and  preserved  on  the  farm  through  the  year  without 
difficulty.  Hams,  unsurpassed  in  quality,  that  were  two 
years  old,  raised  and  cured  in  Georgia,  were  of  no  uncom- 
mon occurrence.  As  far  as  climate  is  concerned,  then, 
there  is  no  difficulty  either  in  raising,  curing,  or  keeping 
bacon. 

Id.  Soil  adapted  to  the  production  of  suitable  cheap  food 
for  their  consumption. — Indiana,  Illinois,  Missouri,  Tennes- 
see and  Kentucky  are  the  largest  producers  of  pork,  ac- 
cording to  the  last  census. 

Clover  and  Indian  corn  are  almost  exclusively  relied 
upon  for  the  support  and  fattening  of  hogs  in  these  States, 
aided  only  by  the  gleanings  of  small  grain  harvest  fields. 
We  have  in  Georgia  all  of  these  resources,  besides  a  num- 
ber ot  other  cheaper  crops  which  furnish  excellent  food, 
which  the  hogs  gather  from  the  fields.  The  sweet  potato, 
field  pea,  ground  pea,  chufa,  etc.,  produce  large  crops  per 
acre,  at  vWy  sniall  cost.  A  variety  of  fruits,  also,  such  as 
plurps,  blackberries  and  mulberries,  which  grow  sponta- 
neously, besides  the  peach  and  apple,  are  valuable  aux- 
iliaries. A  very  small  quantity  of  corn  is  ^needed  during 
the  growth  of  the  hog,  and,  while  fattening,  only  enough 
just  before  butchering  to  harden  the  flesh. 

3d.  Security  from  Theft,-— There  has-been much  complaint 
of  theft  during  the  last  ten  years,  but  there  is  less  now  than 
formerly,  due  perhaps  to  a  combination  of  causes,  embrac- 
ing a  closer  attention  on  the  part  of  the  farmer  to  his  stock, 


A    MANUAL   ON    THE    HOG.  37 

a  better  execution  of  the  penal  laws  of  the  State,  and  the 
consequent  restraining  influence  upon  the  negro  popula- 
tinn. 

4//z.  Proper  attention  on  the  part  of  the  Farmers. — It  must 
be  confessed  that  this  important  requisite  does  not  exist 
generally  in  the  State,  the  unexcelled  advantages  of  cli- 
mate and  soil  being,  to  a  great  extent,  neglected.  Indeed, 
natural  surroundings  are  so  favorable  that  inferior  stock 
are  raised  almost  without  attention  or  care,  and  hence  a 
very  general  misapprehension  of  the  economy  and  profits 
of  proper  attention  exists.  There  is,  however,  a  decided 
improvement  in  this  respect. 

§th.  Is  there  a  stimulating  demand  for  pork  and  bacon  ? — 
In  order  to  secure  proper  attention  to  the  production  of 
any  commodity,  there  must  be  a  reasonable  demand  for  it 
when  produced.  That  there  is  such  demand  in  Georgia, 
is  shown  by  the  vast  quantities  annually  imported  from 
other  states.  Pork  or  bacon  is  almost  the  exclusive  ani- 
mal food  ot  the  negro  population,  and  constitutes  the  prin- 
cipal source  of  supply  for  the  tables  of  the  whites,  espe- 
cially in  the  rural  districts  of  the  State. 

About  ten  millions  of  dollars  are  annually  expended, 
principally  by  the  farmers  and  farm  laborers,  for  pork,  lard 
and  bacon  imported  from  the  west.  While  it  is  true  that,  if 
proper  attention  was  given  to  raising  pork  in  Georgia,  there 
would  be  no  market  for  its  products,  except  to  supply  the 
cities  and  towns,  it  would  stop  the  drain  upon  the  pockets 
of  the  farmers,  which  now  consumes  their  profits. 

The  loss  from  disease,  especially  from  that  miscalled 
cholera,  is  considerable,  but  not  more  serious  than  in  Illi- 
nois and  other  States,  which  find  t^  production  of  pork 

/»  ,      I    i  '      v'l   U  k.  J   .         i       k.1  V  1  - 

so  profitable. 

As  far  as  the  country  is  CQncerned,  therefore,  Georgia 
possesses  every  necessary  requisite  for  the  cheap  produc- 
tion of  pork  of  the  very  best  quality,  the  only  difficulties 
resting  with  the  people,  who  lack  neither  the  energy,  norin- 


38  A    MANUAL  ON   THE   HOG. 

telligence,  required  for  utilizing  the  natural  advantages  of 
climate  and  soil,  with  which  they  are  surrounded.  The 
great  difficulty  lies  in  the  adoption  of  a  mistaken  policy, 
under  the  influence  of  the  high  price  which  cotton  com- 
manded after  the  late  war,  and  the  disorganized,  migratory 
character  of  free  negro  labor.  The  idea  that  it  was  econo- 
my to  produce  cotton,  almost  to  the  exclusion  of  other 
farm  products,  relying  upon  the  former  to  purchase  sup- 
plies, took  possession  of  the  people  ten  years  ago,  while 
high  prices  prevailed,  and  a  system  of  cropping  on  shares, 
and  renting  was  adopted,  which  has  been  difficult  to  dis- 
card. Under  this  system,  rotation  of  crops,  in  separate  in- 
closures,  became  almost  impossible,  and  consequently,  the 
utilization  of  pastures  by  stock  impracticable.  Again,  in 
the  usual  contracts  with  laborers,  the  latter  boarded  them- 
selves, and  consequently,  the  landlord  did  not  feel  the  ne- 
cessity of  producing  more  pork  than  enough  to  supply  his 
own  family.  These  circumstances,  combined  with  others, 
have  tended  to  diminish  the  production  of  pork  in  Geor- 
gia for  the  last  ten  years,  but  the  price  of  cotton  having 
fallen  to  very  low  figures,  it  can  no  longer  be  relied  upon  to 
purchase  supplies,  and  hence,  farmers  are  endeavoring  to 
shake  off  their  habits  of  speculative  farming,  and,  as  rapidly 
as  possible,  preparing  to  make  their  farms  self-supporting. 

So  long  as  there  was  an  organized  system  of  labor 
Georgia,  an  abundant  supply  of  excellent  pork  was  raised 
on  every  farm  with  very  small  expense.  There  is  no  diffi- 
culfy  now,  on  farms,  on  which  the  labor  is  employed  for 
wages,  but  it  is  a  difficult  problem,  under  the  too  common 
practice  of  cropping  on  shares,  or  renting  farms  to  different 
squads  of  irresponsible  parties. 

RELATIVE  VALUE  OF  CROPS  FOR  FATTENING 

HOGS. 

The  great  variety  of  productions  afforded  by  our  soil  en- 
ables the  farmer  to  make  selections  of  the  most  nutritious 
food  for  his  hogs,  or  to  use  a  combination  of  different  pro- 


A    MANAUL  ON   THE    HOG.  39 

ducts.  This  gives  him  an  advantage  over  those  farther 
north,  where  the  climate  restricts  them  to  a  very  limited 
list  of  productions.  We  have  all  of  the  products  of  the 
north — wheat,  rye,  barley,  oats,  corn,  sorghum,  and  the 
grasses ;  besides,  still  more  valuable  and  less  expensive  pro- 
ducts, such  as  sweet  potatoes,  ground  peas,  goobers,  field 
peas  and  chufas. 

Any  animal  is  more  healthy  when  fed  on  a  variety  of 
food,  than  when  obliged  to  be  confined  to  a  single  article, 
however  nutritious  that  article  may  be. 

^~'  As  corn  is  the  principal  article  of  food  for  hogs  in  the 
v  Northern  and  Middle  States,  its  nutritive,  value  and  yield 
per  acre  will  be  compared  with  those  of  our  peculiar  hog 
crops. 

A  writer  in  the  Florida  Agriculturalist  furnishes  this  com- 
parison in  a  compact  form,  suitable  for  the  work  in  hand, 
and  with  facts  very  well  adapted  to  Georgia,  except  that 
he  has  put  the  yield  per  acre  in  peanuts  too  low,  unless  he 
supposes  them  planted  between  the  rows  of  corn.  If 
planted  to  themselves  they  will  readily  produce  fifty  bushels 
per  acre. 

This  writer  says  :  "To  fatten  animals  readily,  the  food 
must  contain  either  sugar,  starch  or  oil — oily  substances 
ranking  highest  in  value,  sugary  substances  next,  and  those 
containing  starch,  lowest.  * 

"  Most  of  our  food  products  have  been  analyzed,  and  I 
collate  the  analysis  from  various  authors  —  Youmans,  C.  T. 
Jackson,  and  others  : 

«T-I  r       M    • 

''The  per  centage  of  oil  in — 

Corn  is 9.0  per  cent. 

Sweet  potatoes 1.1 


Peaiiuts 16.0    per  cent, 

Chufas 16.65 


Peas 1.9        " 

"  That  of  sugar  is  in — 

Corn  1.1  per  cent. 

Sweet  potatoes 5.5        " 

Peas 1.0       ," 

f '  That  of  starch  is  in — 


Peanuts. 1.  0  per  cent, 

Chufas 12.75 


40  A    MANUAL  ON  THE    HOG. 


Corn 70.00  per  cent. 

Sweet  potatoes 24.67         " 


Peanuts  ... 70.71  per  cent. 

Chut  as  .    .33.65         " 


Peas 57.65 

"  Consolidating  the  analyses  we  have,   of  flesh  and  fat- 
producing  material,  in — 


Corn 80.  1  per  cent. 

Swret  potatoes 31.27 


Peanuts 96.71  per  cent. 

Chufas..  ..63.05 


Peas 60.55 

"An  extended  and  careful  inquiry  of  our  oldest  plan- 
ters, as  well  as  personal  operations,  give  the  average 
of  crops  in  Florida  :  Corn,  10  bushels  to  the  acre  ;  sweet 
potatoes,  100  bushels ;  peas,  10  bushels  ;  peanuts,  25 
bushels  ;  chufas,  100  bushels.  The  factors  of  the  prob- 
lem, then,  are  known,  and  we  have,  per  acre,  in  units  of 
pork-producing  value  : 


Corn 801.50 

Sweet  potatoes 3,127.00 


Peanuts 2,417.25 

Chufas 6,305.00 

605.50 

11  Assuming  that  in  each  case  the  cost  of  production  per 
acre  was  the  same,  but  such  is  not  the  case,  as  several 
carefully  conducted  experiments  this  and  last  year,  on  the 
above  crops,  gave  as  the  cost  of  an  acre  : 

Corn .$5  00  i  Peanuts $6  00 

Sweet  potatoes. 5  25  j  Chufas 3  75 

Teas 4  50 

1 

:<  The  new  lectors  introduced,  and  the  cost  per  bushel 
is . 


T  <     ft. 

Corn 50   cents. 


Peanuts..  ...24 


cents. 


Chufas 3f 


Sweet  potatoes  

Peas 45 

4  *  Taking  corn  as  the  unit  value,  we  find  : 

One  acre  of  chufas  equivalent  in  food  value  to 7.8    acres  of  corn. 

One  acre  of  peanuts  equivalent  in  food  value  to   3.01  acres  of  corn. 

One  acre  of  peas  equivalent  in  food  value  to 0.75  acres  of  corn. 

One  acre  of  sweet'potatoes  equivalent  in  food  value  to  .3.9    acres  of  corn. 

"  While,  as  to  cost- 

10  bushels  corn  cost  as  much  as     133  bushels  of  chufas. 

10  bushels  corn  cost  as  much  as 20.8  bushels  of  peanuts. 

10  bushels  corn  cost  as  much  as *  8.    bushels  of  peas. 

10  bnphels  corn  cost  as  much  as 95    bushels  of  sweet  potntoes." 


A    MANUAL    ON   THE  HOG.  41 

It  will  thus  be  seen  that  we  have  three  crops  which, 
taking  the  production  per  acre  into  consideration,  are  su- 
perior to  corn  in  nutritive  value.  In  addition  to  this, 
Georgia  was  the  ninth  State  in  the  Union  in  the  number 
of  bushels  of  corn  produced  in  1860,  and  the  tenth  in  1870, 
since  which  latter  date  her  production  of  corn  has  largely 
increased.  She  was  the  first  in  the  production  of  sweet 
potatoes  in  1860,  and  the  second  in  1870.  She  was  third 
in  the  production  of  peas  and  beans  in  1860,  and  fourth  in 
1870.* 

It  will  be  seen,  therefore,  that  her  rank,  in  the  relative 
production  of  these  staple  crops,  has  changed  very  little, 
notwithstanding  her  losses  by  the  results  of  the  late  war. 

The  Illinois  farmer,  who  raises  pork  for  the  Georgia  mar- 
ket, relies  almost  entirely  upon  clover,  and  gleanings  of  the 
grain  fields,  to  keep  his  hogs  during  summer,  and  corn  to 
keep  them  through  the  winter  and  prepare  for  the  butcher- 
pen  in  the  fall.  Illinois  produces  an  average  of  23^  bushels 
corn  per  acre,  worth  thirty  cents  per  bushel,  or  $7.97^  per 
acre.  Georgia  produces  ten  bushels  per  acre,  worth  now 
eighty  cents  per  bushel,  or  $8.00  per  acre  Besides  this* 
peas  are  planted  between  the  rows  and  average  about  four 
bushels  per  acre,  worth  one  dollar  per  bushel,  or  four  dol- 
lars per  acre.  Total,  $12.00  per  acre.  In  the  northern 
portion  of  Georgia  clover  thrives  finely,  and  the  yield  of 
corn  is  far  above  the  average  for  the  State. 

In  this  section  the  Illinois  system  generally  prevails  on 
inclosed  farms,  with  the  addition  of  peas  and  potatoes,  but 
less  corn  is  required  to  keep  hogs  through  the  winter  on  ac- 
count of  the  greater  mildness  of  the  climate.  In  middle 
and  lower  Georgia  very  little  corn  need  be  fed  until  just  be- 
fore killing,  when  feeding  on  corn  for  a  short  time,  to  harden 
the  flesh,  is  necessary,  as  corn-fed  pork  is  firmer  than  that 
fattened  upon  roots  or  nuts.  The  chufa  makes  a  better 
pork  than  mast  from  the  woods,  but  not  so  firm  as  corn. 


*U.  S.  census. 


42  A   MANUAL  ON   THE   HOG. 

Hogs  fed  upon  peas,  roots,  and  the  different  ground  nuts, 
until  two  weeks  before  butchering,  produce  a  more  delicate 
and  healthy  pork  than  that  fattened  entirely  on  corn.  There 
is  no  question  of  the  fact  that,  with  proper  attention  to  the 
production  of  our  peculiar  hog  crops,  we  can  raise  pork  as 
cheaply  as  the  average  Illinois  farmer,  the  only  difficulty 
being  the  neglect  of  the  means  at  our  command.  We  have 
a  decided  advantage,  both  of  climate  and  productions,  over 
our  more  northern  friend-,  who  supply  our  own  markets. 

The  following  extracts,  from  reports  of  farmers  residing 
in  different  parts  of  the  State,  will  serve  to  illustrate  the 
different  plans  pursued,  and  the  economy  of  utilizing  our 
peculiar  crops  for  raising  and  fattening  pork. 

Mr.  G.  W.  C.  Munro,  Buena  Vista,  Marion  county,  breeds 
the  "  Essex,  crossed  on  the  Berkshire,  and  on  the  common 
stock."  He  feeds  his  sows  and  pigs,  after  the  fields  are 
closed  for  planting  in  spring  on  turnips  and  potatoes,  cooked 
with  some  meal,  till  May,  when  plums.and  mulberries  are 
ripe ;  they  then  have  the  gleanings  of  the  small  grain  fields, 
then  peaches  and  peas,  then  early  potatoes,  then  pea  fields 
jn  corn,  and  ground  peas  and  potatoe's,  upon  which  they 
grow  fat  and  are  generally  butchered  without  consuming 
corn.  He  says  sweet  potatoes  furnish  the  cheapest  food 
for  raising  and  fattening  hogs.  He  kills  at  from  twelve  to 
fifteen  months  old.  His  hogs  average  150  pounds  of  net 
pork,  which  costs  four  cents  per  pound. 

Mr.  John  T.  Rogers,  Reedy  Springs,  Laurens  county, 
breeds  the  Berkshire,  and  raises  annually  fifteen  pigs  to  the 
sow.  He  sows  rye  for  winter  and  spring  pasturage,  gives 
them  the  gleaning  of  small  grain  fields  and  orchards  (in 
which  speckled  peas  are  planted)  in  summer,  and  ground 
peas,  field  peas  and  potatoes  in  the  fall.  After  the  pea 
fields  and  potatoe  patches  are  gleaned  they  are  penned  and 
fed  on  meal,  potatoes  and  turnips,  generally  boiled. 

He  kills  at  from  ten  to  eighteen  months  old,  gets  an 
average  of  200  pounds  of  net  pork,  which  costs  him  six 
cents  per  pound.  He  fed,  in  1875,  one  hog,  which  was  kept 


A   MANUAL  ON   THE   HOG.  43 

in  a  close  pen,  nine  bushels  of  corn  and  the  slops  from  the 
kitchen,  and  got  in  return  420  pounds  of  pork.  He  thinks 
the  manure  saved,  applied  to  corn,  would  increase  the  crop 
at  least  nine  bushels. 

Dr.  J.  J.  Groover,  of  Brooks  county,  breeds  the  Berk- 
shire, crossed  on  the  common  stock,  which  run  on  ground 
peas  in  winter,  green  rye  in  spring,  with  some  corn  daily 
while  on  rye  ;  they  next  go  to  the  field  from  which  oats 
have  been  harvested  ;  then  to  rye  sown  for  them.  He  fat- 
tens on  field  peas,  ground  peas,  potatoes  and  corn.  He 
raises  annually  fifteen  pigs  to  each  sow,  kills  at  twelve 
months  old,  and  gets  an  average  of  150  pounds,  which  costs 
him  six  cents  per  pound. 

Mr.  Reuben  Jones,  Newton,  Baker  county,  breeds  the 
Berkshire  crossed  on  the  common  stock,  and  raises,  annu- 
ally, fifteen  pigs  to  the  sow.  His  hogs  have  the  run  of 
pea  fields  and  ground  pea  patches  during  the  winter,  uncul- 
tivated fields  and  gleaning  of  small  grain  in  summer,  and 
are  fattened  on  field  peas,  ground  peas,  potatoes,  turnips, 
and  boiled  corn.  He  kills  at  from  eighteen  to  twenty-four 
months,  averaging  200  pounds,  and  costing  five  cents  per 
pouud.  His  hogs  are  penned  every  night,  and  fed  lightly, 
and  turned  into  the  fields  during  the  day. 

Dr.  J.  S.  Lavender,  Barnesville,  Pike  county,  breeds  the 
cross  of  Chester,  Essex,  and  Berkshire,  raises  an  average 
of  ten  pigs  to  the  sow,  never  feeds  corn  until  two  weeks 
before  killing.  His  hogs  have  clover,  barley,  rye,  oats, 
plum  orchards,  harvest  fields,  peach  orchards,  sweet 
potatoes,  turnips  and  collards.  For  the  butcher-pen,  he 
feeds  on  corn  meal,  collards,  sweet  potatoes,  turnips,  and 
cotton-seed  meal.  He  kills  part  at  eight  months,  and  part 
at  eighteen  months.  They  average  225  pounds  net,  and 
cost  six  cents  per  pound. 

Dr.  H.  H.  Gary,  LaGrange,  Troup  county,  breeds  the 
common  stock,  which  run  in  the  woods  in  winter,  and  on 
Bermuda  grass  sod,  and  in  the  harvest  fields,  in  summer. 


44  A   MANUAL   ON   THE   HOG. 

They  fatten  in  the  pea  field  and  potato  patch  in  the  fall,  and 
are  finished  on  corn.  He  raises  eleven  pigs  to  the  sow ; 
kills  at  twelve  months  old  ;  average,  200  pounds  net ;  costs 
six  cents. 

Mr.  W.  A.  Harris,  Isabella,  Worth  county,  breeds  the 
Chester,  crossed  on  the  grade  Guinea.  He  feeds  his  sows 
and  pigs  until  tht;  latter  are  large  enough  to  "  take  care  of 
themselves,-'  and  turns  them  into  the  woods,  feeding 
enough  corn  to  keep  them  gentle.  In  spring  they  are 
turned  into  the  harvest  fields,  from  which  they  go  to  pea- 
fields,  then  to  ground  peas  and  potatoes,  and  are  fed  on 
corn  a  short  time  before  being  killed.  He  raises  sixteen 
pigs  to  each  sow  ;  kills  at  two  years  old  ;  gets  an  average 
of  170  pounds,  net,  which  costs  him  six  and  a  half  cents. 

Mr.  I.  W.  Carter,  Walnut  Grove,  Walton  county,  breeds 
the  cross  of  Berkshire  on  common  stock.  He  gives  them 
the  run  of  harvest  fields,  orchards,  and  pea-fields  in  summer 
and  early  fall,  and  fattens  them  on  peas,  turnips,  potatoes, 
and  corn.  He  regards  the  feeding  of  sows  (while  nursing,) 
and  pigs  for  several  months  after  they  are  weaned,  of  prime 
importance.  He  kills  at  eighteen  months  old ;  gets  an 
average  of  250  pounds  of  net  pork,  which  costs  him  six 
cents  ;  he  raises  twelve  pigs  to  the  sow. 
j  It  will  be  seen,  from  the  practice  of  these  farmers,  that 
while  they  have  not  made  the  raising  of  pork  a  specialty, 
they  have  relied  very  little  upon  corn,  except  during  the 
latter  part  of  the  preparation  for  the  butcher  pen. 

It  is  a  notorious  fact,  that  those  farmers  who  have  de- 
voted enough  attention  to  provision  crops  to  produce  all 
their  supplies  of  meat  and  bread,  have  been  more  prosper- 
ous than  those  who  have  devoted  most  of  their  time  to  the 
production  of  cotton,  and  relied  upon  its  proceeds  to 
purchase  supplies.  While  Illinois  farmers  can  raise  more 
corn  per  acre,  and  at  less  cost  per  bushel,  than  those  in 
Georgia,  the  difference  in  the  value  of  the  land,  and,  hence, 
the  investment  involved,  together  with  our  mild  climate, 


A   MANUAL  ON  THE   HOG.  45 

and  variety  of  cheap  crops,  which  are  gathered  by  the  hogs 
themselves,  give  us  a  decided  advantage.  Again,  the 
difference  in  the  price  of  pork  in  Illinois  and  Georgia  gives 
the  Georgia  farmer  an  additional  advantage,  whether  he 
sells  the  pork,  or  consumes  it  on  his  farm  ;  for,  in  the  latter 
case,  it  saves  in  his  pocket  the  amount  which  would  be  re- 
quired to  purchase  what  he  consumes. 

A  certain  number  of  hogs  can  be  raised  on  every  South- 
ern farm,  not  only  without  cost,  but  with  decided  advan- 
tage to  the  farm.  They  consume  the  waste  products, 
which  would  otherwise  be  entirely  lost,  such  as  the  pro- 
ducts of  the  forests  and  old  fields,  the  gleanings  of  small 
grain  fields,  pea  fields,  potato  patches,  orchards,  etc.,  which 
no  other  animal  will  consume,  besides  destroying  vast 
numbers  of  insects  injurious  to  vegetation,  and  especially 
to  fruit.  Pigs  in  the  peach  orchard  are  almost  necessary 
to  success,  since,  with  the  fallen  fruit,  they  destroy  the 
larvae  which  it  contains,  and  thus  protect  future  crops. 

Notwithstanding  the  very  favorable  surroundings,  making 
our  State  apparently  the  home  of  the  hog,  such  has  been 
the  intatuation  for  cotton  culture,  caused  by  a  combination 
of  circumstances,  that  our  farmers  have  neglected  to  avail 
themselves  of  their  natural  advantages,  and  purchased 
many  articles  of  prime  necessity,  including  many  millions 
pounds  of  bacon,  lard  and  pork,  besides  thousands  of  live 
hogs.  Between  September  1st,  1875,  and  September  1st, 
1876,  there  were  53,621,016  pounds  of  bacon,  pork  and 
lard  imported  into  Georgia,  over  one  railroad.  There  was 
probably  .half  of  that  amount  imported  through  other 
channels,  or  80,431,524  pounds  for  the  whole  State,  not- 
withstanding the  fact  that  there  has  been  a  considerable 
increase, in  the  number  of  hogs  raised  in  the  State  within 
the  last  few  years. 

This  amount  is,  therefore,  less  than  the  average  annual 
importation  for  the  last  ten  years.  Assuming  this,  how- 
ever, as  the  average  for  that  period,  and  12J  cents  as  the 


46  A  MANUAL  ON   THE   HOG, 

average  wholesale  cash  price,  and  Georgia  has  expended 
annually,  during  the  last  decade,  $10,053,940  for  bacon 
and  lard,  or,  in  the  ten  years,  $100,539,405,  which  is  only 
$22,387,470  less  than  half  the  aggregate  value  of  the  whole 
taxable  property  of  the  State. 

The  depression  of  the  farming  interests  of  the  State  is 
not  surprising  when  such  a  drain  upon  her  productive  re- 
sources is  permitted.  Besides,  the  above  calculation  is 
made  upon  the  supposition  that  the  whole  of  the  bacon 
and  lard  was  purchased  at  cash  prices,  while  it  is  well 
known  that  a  very  large  proportion  of  it  was  bought  on 
time,  at  the  most  exhorbitant  rates  of  interest.  Let  any 
planter  who  has  purchased  his  bacon  and  lard  for  the  last 
ten  years,  sum  up  what  it  has  cost  him,  and  add  to  eact 
year's  outlay  the  interest  on  the  money,  and  he  will  see 
where  a  large  part  of  his  profits  have  gone.  It  may  be 
objected  that  it  would  have  cost  something  to  raise  pork. 
Very  true ;  but  the  reports  previously  given  show  that 
pork  need  not  cost  more  than  six  cents,  which  is  less  than 
half  the  average  wholesale  cash  price,  and  it  can  be  raised 
even  cheaper  by  proper  attention  ;  so  that  at  least  half  the 
above  amount,  or  more  than  $50,000,000  would  have  been 
saved  by  raising  it  at  home. 

No  other  domestic  animal  affords  such  prompt  or  abun- 
dant returns  for  the  investment  as  the  hog.  By  good 
feeding,  pigs  farrowed  in  March  may  be  converted  into 
pork  the  following  December,  yielding  at  least  a  thousand 
per  cent.,  in  nine  months,  on  first  investment. 

The  unusually  high  price  of  cotton  sOon  after  the  close 
of  the  war,  when  the  fortunes  of  the  people  were  broken, 
naturally  led  to  excessive  production  of  that  staple,  to  the 
neglect  of  provision  crops,  and  it  has  been  difficult  to  re- 
cover from  the  habits,  both  of  thought  and  practice,  then 
acquired,  although  the  price  has  now  fallen  until  it  re- 
quires more  than  a  pound  of  cotton  to  purchase  a  pound 
of  bacon. 


A   MANUAL  ON  THE  HOG.  47 

An  acre  of  land  planted  in  corn  and  peas,  potatoes, 
ground  peas,  or  chufas,  will  produce  more  pork  than  the 
cotton  raised  on  the  same  acre  will  purchase,  although  the 
cotton  will  cost  more  than  any  of  the  other  crops.  Still, 
we  find  farmers  raising  cotton  to  purchase  pork. 

The  comfort  and  interest  of  the  farmer  imperatively  de. 
mand  the  production  of  sufficient  supplies  for  home  con- 
sumption. 

In  1870  there  were  69,956  farms  in  Georgia.  The 
Comptroller  General  reported  last  year  28,737,539  acres 
of  improved  land  in  the  State.  The  average  size  of  farms 
was,  therefore,  410  acres. 

Correspondents  report  an  average  of  ten  pigs  raised 
from  each  sow,  annually  ;  three  sows  to  the  farm  would, 
therefore,  give  for  the  State  an  annual  increase  of  2,098,- 
680,  just  62,564  more  than  the  whole  number  of  hogs  in 
the  State  in  1860,  when  very  little  pork  was  purchased. 
Admitting  that  there  are  serious  difficulties  attending  hog 
raising  in  Georgia,  the  fact  that  many  farmers  in  every 
section  of  the  State  do  raise  a  full  supply,  shows  that  these 
obstacles  are  not  insurmountable.  Sixty-three  per  cent,  of 
correspondents  represent  the  principal  obstacles  as  resting 
in  the  farmers  themselves,  who  lail  to  use  the  means  nec- 
essary to  secure  success.  There  would,  without  doubt,  be 
less  disease  and  less  stealing  if  the  stock  received  proper 
attention^  There  has  been  a  gradual  improvement  in  this 
regard  for  the  last  few  years.  The  crop  correspondents  re- 
port this  year  eleven  per  cent,  more  hogs  in  the  State  than 
last  year.  The  same  correspondents  reported  ten  per  cent, 
more  corn  planted  last  year  than  the  year  before,  and  a 
yield  of  ten  per  cent,  more  than  the  average  of  the  five 
years  previous.  This  increase,  probably,  exerted  no  little 
influence  upon  the  number  of  hogs  on  hand  this  spring. 

SELECTION  OF  BREEDS. 
Each  breeder  must  determine,  for  himself,  the  leading 


48  A   MANUAL  ON   THE   HOG. 

object,  which  he  will  keep  in  view,  and  adhere  to  it,  if  he 
would  attain  success. 

This  object  will  depend  upon  his  surroundings,  and  the 
purpose  for  which  his  hogs  are  to  be  used. 

If  his  object  is  to  raise  thoroughbreds,  with  a  view  to 
selling  the  offspring  for  breeding  purposes,  he  must  con-  . 
sider,  carefully,  the  needs  of  the  farmers  to  whom  he  ex- 
pects to  sell,  and  select  such  pure  breed  as  will  be  best  suit- 
ed to  the  circumstances  of  his  expected  customers,  wheth- 
er bred  pure,  or  crossed  upon  the  common  stock  of  the 
country. 

If  his  object,  as  will  generally  be  the  case,  be  to  raise 
the  most  profitable  hog  for  bacon  to  be  consumed  on  the 
farm,  his  surroundings  must  have  an  important  influence  in 
determining  the  character  of  stock  to  be  bred. 

If  he  has  large  forest  range,  where  the  hogs  are  expected 
to  find  their  own  living,  on  natural  products,  which  cost 
but  little,  he  will  succeed  best  with  an  industrious,  slow- 
maturing  breed,  which  will  keep  healthy  on  but  little  food, 
and  have  the  industry  to  seek  it  in  the  forest.  The  im- 
proved breeds,  which  mature  rapidly,  and  require  much 
of  their  food  supplied  them  by  their  owner,  will  not  suc- 
ceed under  the  above  circumstances. 

If  he  expects  to  keep  his  hogs  in  his  fields,  on  crops 
planted  for  them,  a  cross  of  pure  bred  Berkshire,  Essex, 
Poland  China,  or  Jersey  Reds,  on  large  native  sows,  will  best 
suit  his  purposes.  A  cross  of  the  Jersey  Red  on  the  native 
would  probably  succeed  as  a  "  range  "  hog,  and  produce 
more  pork  than  the  common  grade  stock  now  used  in  Geor- 
gia. 

The  best  hog,  for  general  purposes,  in  Georgia,  is  ob- 
tained by  crossing  the  large  native  sows  with  Berkshire, 
Essex,  Poland  China,  or  Jersey  Red  boars,  and  killing 
September  pigs  at  eighteen,  and  the  spring  litters  at  nine, 
or  ten,  months  old.  The  pigs  farrowed  in  September  will 
make  large  meat  when  eighteen  months  old,  suited  to  feed- 
ing negro  laborers ;  the  spring  pigs,  pushed  through  the 


A   MANUAL   ON   THE    HOG.  49 

summer  and  fall,  and  fattened  the  next  winter,  will  make 
smaller  meat,  admirably  suited  for  the  table  of  the  farmer. 
Pure-bred  boars  should  be  used  to  cross  upon  the  native, 
or  grade  sows  for  pork.  If  the  grade  boars  are  used, 
degeneracy  will  be  the  result,  but  the  grades  are  a  better 
"  farmer's  hog  "  than  the  pure  breeds. 

For  table  use,  great  size  is  not  desirable,  but,  for  laborers, 
large  sides  are  preferable.  These  the  grades  will  supply 
at  eighteen  months  old.  It  will  not  be  profitable  to  keep 
hogs  through  two  winters,  unless  they  subsist  mainly  upon 
the  productions  of  the  forest,  and,  hence,  we  should  breed 
varieties  that  are  capable  of  being  fattened  at  any  age. 

The  long-legged,  rangy  hog  will  consume  more  food,  in 
a  given  time,  than  the  improved  grades,  and  yet  is  difficult 
to  fatten  before  he  is  two  years  old.  Even  if  he  consumed 
no  more  in  two  years  than  the  other  in  half  that  time,  to 
produce  a  given  weight  of  pork,  the  risk  of  thieves  and 
disease  is  greater,  from  the  fact  that  he  is  kept  on  hand 
longer.  The  cheapest  and  best  pork  that  can  be  raised  is 
from  spring  pigs,  forced  through  the  summer  and  fall,  and 
butchered  the  following  winter.  We  need  a  black,  slate- 
colored,  or  sandy  hog  in  our  climate,  to  avoid  the  mange. 
Hogs  degenerate,  perhaps  more  rapidly  from  "in  and-in  " 
breeding  than  any  other  animal ;  hence,  boars  should  never 
be  allowed  to  serve  their  own  offspring ;  but,  either  re- 
placed by  a  new  purchase,  or  exchanged  for  another  full- 
blood  of  the  same  breed.  To  insure  success,  the  farmer 
must  definitely  determine  his  policy,  both  as  to  the  type  of 
hog  he  wishes  to  breed,  and  the  bestowal  of  necessary 
attention  to  supply  abundant  food  at  all  seasons  of  the  year, 
and  adhere -,  persistently r,  to  fixed  principles,  in  both  these 
respects.  The  introduction  of  improved  breeds  will  avail 
but  littlq  without  due  attention  to  the  true  principles  of 
breeding,  the  foundation  of  whicft  is,  that  "like  begets 
like."  If,  therefore,  the  parents  are  inferior,  and  without 

4 


50  A    MANUAL   ON   THE    HOG. 

fixed  and  definite  type,  the  offspring  will  also  be  inferior, 
and  profitless. 

SELECTION  AND  CARE  OF  BOARS. 

The  prudent  planter  is  careful  to  select  his  planting  seeds 
from  well  developed,  prolific  plants,  and,  each  year,  saves 
the  best  seed  for  future  planting,  recognizing  the  law  which 
pervades  the  whole  vegetable  kingdom,  that  "like  begets 
like."  This  law  is  equally  applicable  to  the  animal  king- 
dom, and  should  be  as  carefully  observed,  but  has  been 
sadly  neglected  by  the  farmers  of  Georgia. 

It  is  the  generally  received  opinion  among  stock  breed- 
ers, that  the  boar  exerts  a  controlling  influence  upon  the 
offspring.  This  is  especially  true,  when  a  pure  bred 
boar  is  used  with  a  grade,  or  common  sow,  and  hence,  the 
selection  of  the  male  animal  is  of  prime  importance  to  the 
Georgia  farmer,  as  he  must  look,  mainly,  to  the  intro- 
duction of  full  blood  boars  to  be  used  on  the  common 
sows  of  the  country,  for  the  improvement  of  his  stock. 
He  must  remember  that  the  defects,  as  well  as  the  good 
qualities  of  the  parent,  are  propagated  in  the  offspring. 
The  boar  should,  therefore,  be  healthy,  vigorous,  and,  as 
nearly  as  possible,  perfect  in  form,  having  the  most  de- 
sirable parts  well  developed,  and  he  should  be  of  a  breed 
so  well  established  as  to  propagate,  uniformly,  his  peculiar 
type.  The  only  breeds,  from  which,  selection  may  be  safely 
made,  as  being  well  established,  and  adapted  in  character- 
istics, including  color,  for  farm  hogs,  are  the  Essex,  Berk- 
shire, Poland  China,  and  Jersey  Reds.  The  Jersey  Reds 
will,  perhaps,  be  best  for  crossing,  where  woods  range  is 
relied  upon  as  the  main  support  of  the  growing  hog.  The 
boar  should  be  masculine  in  form,  but  without  too  great 
enlargement  about  the  shoulders.  The  most  valuable  parts, 
such  as  the  ham,  side,^nd  jowls,  should  be  well  developed, 
the  ribs  well  arched,  giving  broad  back,  and  well-rounded 
body,  affording  ample  room  for  the  vital  organs,  and,  conse- 
quently, a  vigorous  constitution.  He  should  be  thrifty, 


A    MANUAL   ON   THE    HOG.  51 

maturing  early,  and  capable  of  being  fattened  at  any  age. 
He  should  be  energetic,  and  sufficiently  industrious  to  take 
the  necessary  exercise  to  gather  his  food  from  the  crops 
cultivated  for  him,  on  our  farms. 

The  result  of  the  first  cross  of  a  pure  bred  boar  on  large 
native  sows,  will  often  produce  offspring  superior  in  size 
and  even  appearance  to  the  full  blood,  and  farmers  are 
tempted  to  select  males  from  these  grades  for  breeding 
purposes.  This  will  invariably  lead  to  disappointment, 
since  the  grades,  while  they  have  inherited  the  good  qual- 
ities of  the  male  parent,  have  not  the  power  of  transmit- 
ting these  to  their  offspring. 

The  young  boar  should  be  fed  all  that  he  will  eat  until 
he  is  a  year  old,  but  not  allowed  to  get  too  fat.  He 
should  have  exercise,  and  a  varied  diet,  such  as  grass 
roots,  and  meal,  but  not  allowed  to  run  with  sows,  or  serve 
any,  before  he  is  at  least  ten  months  old,  when  he  may  be 
admitted  to  a  limited  number,  but  should  not  be  allowed 
to  jump  more  than  once  in  a  day  ;  nor  should  he  be  al- 
lowed to  serve  enough  to  materially  reduce  his  flesh.  One 
service  is  usually  sufficient  to  impregnate  a  sow — more 
than  two  should  not  be  permitted,  as  it  is  an  unnecessary 
drain  upon  the  boar,  and  does  not  increase  either  the 
number  or  vigor  of  the  pigs. 

If  the  boar  is  allowed  to  serve  at  irregular  periods  du- 
ring the  year,  one  will  answer  for  a  great  number  of  sows, 
but  as  the  service  should  be  confined  to  a  short  period  in 
fall  and  spring,  in  order  to  have  the  litters  come  as  nearly 
as  possible  at  the  same  time,  there  should  be  a  boar  for 
every  ten  sows.  During  the  period  of  serving,  the  boar 
should  be  kept  in  an  enclosure  to  himself,  and  the  sows 
turned  to  him  in  the  morning,  and  removed  as  soon  as 
served.  After  the  first  year  the  boarfl  will  not  require 
very  rich  food,  but  should  be  kept  in  good,  thriving  con- 
dition, and  allowed  plenty  of  exercise. 

He   will  be  in  full  vigor  generally  until  three  or  four 


52  A    MANUAL   ON   THE    HOG. 

years  old,  and,  if  very  superior,  may  serve  even  longer ; 
but  should  never  be  allowed  to  serve  his  own  progeny.  It 
is  usually  better  to  either  exchange  for  a  younger  boar,  or 
convert  into  pork  after  the  third  year.  A  number  of  small 
farmers  in  a  neighborhood  could  purchase  a  boar  for  joint 
use,  and  thus  make  the  cost  light  on  individuals  ;  or,  if 
one  owns  a  superior  boar,  let  his  neighbors  bring  their 
sows  to  him,  and  pay  a  reasonable  sum  for  each  service. 
English  breeders  pay  a  sovereign  ($4.84)  for  such  service. 
A  farmer  who  has  only  the  common  stock,  had  better  pay 
five  dollars  for  the  use  of  a  thoroughbred  than  accept  the  ser- 
vice of  a  grade  or  common  boar  for  nothing. 

A  mistake,  very  common  among  inexperienced  breeders, 
is  to  confound  cross-bred  with  thoroughbred.  The  off 
spring  of  a  Berkshire  boar  upon  an  Essex  sow  is  cross- 
bred, not  thoroughbred.  It  is  neither  Berkshire  nor  Essex, 
and  is  not  capable  of  transmitting  the  good  qualities  of 
either.  They  make  good  pork  hogs,  but  are  not  a  proper 
source  from  which  to  draw  stock  hogs  for  breeding  pur- 
poses. 

The  general  use  of  Berkshire  boars  in  the  State  would 
probably  increase  the  average  weight  of  butchered  hogs 
thirty  pounds.  There  are  about  1,000.000  hogs  butchered 
annually  in  Georgia.  An  increase  of  thirty  pounds  per 
head  would  give  an  aggregate  increase  of  30,000,000 
pounds,  worth,  at  12J  cents  per  pound,  $3,750,000. 

SELECTION  AND  CARE  OF  SOWS. 

While,  not  influencing  to  the  same  extent  as  the  boar, 
the  character  of  the  young,  the  sow  exerts  a  very  import- 
ant influence  in  determining  the  value  of  offspring,  and 
should  be  very  carefully  selected,  keeping  constantly  in  view 
the  purpose  for  which  the  pigs  are  raised,  and  the  use  to 
be  made  of  the  pork. 

The  sow  need  not  be  pure  bred,  if  the  object  be  to  raise 
bacon  hogs,  provided  the  boar  is,  but  should  be  large,  with 


A   MANUAL   ON   THE   HOG.  53 

good  length,  well-arched  ribs,  long  belly,  and  should  have 
not  less  than  ten  or  twelve  teats,  and  descended  from  pro- 
lific stock.  A  short,  compact  sow  will  neither  bring  such 
large  litters,  or  afford  as  much  milk  as  a  long  one.  In  the 
former,  the  tendency  will  be  to  convert  the  food  consumed 
into  fat,  rather  than  into  milk.  The  pure  bred  boar  will 
correct  any  tendency  to  coarseness  in  the  offspring,  while 
the  large  sow  will  give  constitution,  and  hardiness,  adapted 
to  our  wants. 

Sows,  intended  for  breeders,  should  be  well-fed  from 
birth,  and  kept  in  as  thrifty  growing  condition  as  is  con- 
sistent with  health.  They  should  not  be  allowed  to  become 
either  excessively  fat,  or  very  poor,  either  extreme  being 
liable  to  cause  disease. 

Neither  boars,  nor  sows  that  have  been  seriously  diseased, 
should  be  bred  from,  as  organic  defects  will  be  transmitted 
to  the  pigs. 

Sows  should  not  be  admitted  to  the  boar  until  they  are 
nine  months  old,  so  that  they  will  be  more  than  twelve 
months  old  before  giving  birth  to  offspring.  If  bred  earlier 
their  size  and  form  will  be  impaired,  there  will  be  a  tend- 
to  a  general  reduction  of  the  size  of  the  stock,  and,  if  per- 
sisted in,  it  will  weaken  the  constitution.  Sows  that  have 
less  than  eight  pigs,  at  a  litter,  should  be  rejected,  and  con- 
verted into  pork.  Before  young  sows  farrow  they  should 
be  made  thoroughly  gentle,  in  order  that  proper  attention 
may  be  given  them  at  farrowing  time,  without  causing  undue 
excitement.  If  not  gentle,  and  accustomed  to  the  presence 
of  the  herdsman,  the  attempt  to  bestow  any  assistance,  or 
necessary  attention,  may  so  excite  as  to  cause  them  to  tram- 
ple, and  even  to  eat  their  pigs.  Sows,  from  two  to  five  years 
of  age,  usually  produce  the  most  vigorous  pigs, 

Pigs  should  come  in  March  and  September,  and  hence 
the  sows  should  be  admitted  to  the  boar  from  the  1st  to  the 
10th  of  December,  for  the  spring  litter,  and,  again,  by  the 
of  May  for  the  fall  litter. 


54  A    MANUAL   ON    THE    HOG. 

The  period  of  gestation  is  usually  placed  at  four  lunar 
months,  or  about  112  days,  but  varies  from  112  to  118  days, 
and  occasionally  extends  over  even  a  longer  period.  Every 
breeder  should  note  the  date  at  which  each  sow  is  served, 
in  order  that  he  may  know  when  she  will  farrow,  and,  by 
proper  attention,  insure  the  safety  of  the  mother  and  her 
young. 

During  pregnancy,  sows  should  have  an  abundance  of 
food,  but  not  enough  to  make  them  very  fat.  They  should 
have  exercise,  and  a  plenty  of  grass,  or  other  fresh  vegeta- 
ble food,  to  keep  them  in  a  healthy  condition. 

There  is  a  natural  tendency  in  all  animals  to  fatten  du- 
ring pregnancy,  and  there  is  danger  of  well  bred  sows  be- 
coming too  fat  to  bring  forth  strong  and  well  developed 
pigs. 

About  ten  days  before  the  time  for  the  sow  to  farrow, 
she  should  be  separated  from  the  rest  of  the  hogs,  placed 
in  an  inclosure  sufficiently  large  to  afford  exercise,  fed  on 
roots,  slops,  or  other  mild  diet,  with  very  little  corn,  with 
free  and  easy  access  to  fresrj  water.  By  these  means,  ten- 
dency to  fever  will  be  prevented,  and  all  risk  of  disturb- 
ance and  irritation  avoided.  A  good  bed  should  be  pro- 
vided near  the  feeding  place,  and  convenient  to  water. 
Sows  left  to  a  free  choice  of  a  place  for  farrowing,  invari- 
ably select  one  convenient  to  running  water,  in  order,  prob- 
ably, to  satisfy  the  thirst  caused  by  the  fever  which  usually 
accompanies  parturition. 

The  necessary  care  having  been  used  to  avoid  any  dis- 
turbance by  other  hogs,  it  will  generally  be  best  to  leave 
the  sow  to  herself  during  parturition,  as  even  the  presence 
of  the  herdsman  will  cause  injurious  excitement,  unless 
she  is  exceedingly  gentle  and  accustomed  to  being  han- 
dled. 

Heavy  feeding  on  corn,  or  other  heating  food,  should 
be  avoided  for  some  days  after  the  sow  is  delivered,  and 
until  she  is  entirely  free  from  fever. 


A    MANUAL   ON   THE    HOG. 

04  -r 

Warm  bran  mash,  skimmed  milk,  warm  slops,  or  vege- 
table food  which  will  keep  her  bowels  open  and  at  the 
same  time  increase  the  flow  of  milk,  should  be  given,  but 
no  more  at  one  time  than  she  will  consume,  as  food  lying 
by  her  will  induce  her  to  leave  her  bed  frequently  to  par- 
take of  it,  and  thus  increase  the  risk  of  overlaying  her 
pigs.  For  several  days  after  the  pigs  are  born  the  herds- 
man should  remain  until  the  sow  finishes  her  meal  and  re- 
turns to  her  bed,  in  order  to  see  that  she  does  not  overlay 
her  pigs.  After  that  time  there  will  be  little  danger  in 
this  respect.  While  nursing,  the  sow  must  be  regarded  as 
a  machine  for  the  manufacture  of  milk  for  the  pigs,  and 
should  have  as  much  as  she  will  eat. 

The  drain  upon  a  nursing  sow  is  immense  if  she  has  as 
many  as  ten  pigs,  as  is  shown  by  her  rapid  decline  as  the 
pigs  increase  in  size,  unless  they  are  furnished  a  large 
part  of  their  food  from  other  sources. 

Harris,  page  213,  says:  " According  to  the  experiments 
of  Dr.  Miles,  *  *  Essex  pigs,  about  three 

weeks  old,  ate  three  and  a  half  pounds  of  new  milk  each, 
per  day.  The  next  week  they  ate  nearly  seven  pounds  of 
milk  each,  per  day.  From  this  it  appears  that  a  litter  of 
ten  pigs,  a  month  or  five  weeks  old,  will  eat  over  thirty 
quarts  of  new  milk  a  day,  or  more  than  is  ordinarily  given 
by  the  best  cows."*  Again  he  says:  "The  milk  of  the 
sow  is  richer  than  that  of  any  other  domestic  amimal. 
Milk  is  derived  from  the  blood,  and  this  is  derived  either 
directly  from  the  food,  or  from  the  flesh  and  fat  stored  up 
in  the  animal.  It  is,  therefore,  easy  to  understand  that 
when  a  sow  is  called  upon  to  give  as  much  milk  as  one  of 
the  largest  and  best  cows,  it  must  tax  her  digestive  powers 
to  the  utmost,  or  rapidly  convert  her  flesh  into  blood  and 
milk."  As  soon,  therefore,  as  practicable  the  pigs  should 
be  fed  all  they  will  eat,  independently  of  that  supplied  by 
the  mother.  They  will  commence  to  drink  a  little  milk 


*Twice  as  much. 


56  A    MANUAL   ON    THE    HOG. 

when  three  or  four  weeks  old,  and  liberal  feeding-  will  ren- 
de7  weaning  more  easy  and  less  injurious  to  the  pigs,  and 
less  trying  to  the  sow.  If  well  fed,  the  pigs  may  be  weaned 
when  seven  or  eight  weeks  old.  If  the  sow  continues  in 
good  flesh  and  vigor,  it  may  be  deferred  a  few  weeks  lon- 
ger, unless  it  will  too  much  delay  the  time  for  taking  the 
boar. 

For  some  days  after  weaning,  the  sow  should  be  kept 
on  very  light  diet,  to  reduce  the  flow  of  milk  and  avoid 
risk  of  injury.  She  should  then  be  highly  fed  until  she 
takes  the  boar,  after  which  ordinary  treatment  will  answer. 
Only  a  few  days  of  high  feeding  will  generally  suffice  to 
bring  the  sow  in  condition  to  receive  the  boar. 
TREATMENT  OF  PIGS. 

Success  in  raising  hogs  depends,  in  a  great  measure,  upon 
the  attention  given  pigs  for  the  first  few  months  of  their 
existence,  and  if  proper  Attention  is  given  them,  it  may  be 
stated  as  a  maxim  that  increase  of  pigs  is  increase  of  pork. 
The  future  usefulness  of  every  animal,  man  included,  de- 
pends, in  an  eminent  degree,  upon  the  treatment  received 
while  young,  and  in  none  more  than  in  the  pig. 

Pigs  that  are  allowed  to  become  poor  or  diseased  seldom 
so  entirely  recover  as  to  attain  equal  development  with 
those  that  receive  no  check  in  growth  or  health  during 
this  formative  period, 

It  is,  therefore,  of  prime  importance  to  keep  pigs,  from 
their  birth,  in  a  thriving,  healthy  condition.  As  soon  as 
they  can  be  induced  to  eat,  they  should  be  provided  with 
a  shallow  trough  in  the  sow's  pen,  but  inaccessible  to  her, 
to  which  they  can  resort  at  pleasure.  Commence  by 
giving  them  a  small  quantity  of  milk  several  times  a  day, 
being  careful  to  feed  at  regular  hours,  so  that  they  will  ex- 
pect it  at  those  hours,  and  sleep  quietly  during  the  inter- 
vals. Increase  the  quantity,  and  ^ive  a  little  grain  as  they 
grow  older,  being  careful  to  clean  out  the  trough  before 
each  feeding. 


A    MANUAL   ON   THE   HOG.  57 

If  the  pigs  have  been  well  fed  and  the  sow  is  much  re- 
duced, they  may  be  weaned  at  six  weeks  old,  but  if  the 
sow  is  still  in  good  condition  and  strong  enough  to  bear 
the  drain  upon  her  constitution,  they  may  remain  with  her 
ten  or  twelve  weeks,  if  there  is  time  enough  to  prepare 
for,the  next  litter. 

When  only  a  few  weeks  old.  the  boar  pigs  should  be 
altered  and  marked,  and  the  sows  spayed  about  two  weeks 
before  they  are  weaned,  that  they  may  have  the  mother's 
milk  until  recovered  from  its  effects. 

If  pigs  are  castrated  at  this  tender  age,  there  is  less  risk 
on  account  of  the  greater  ease  with  which  they  can  be  held 
in  the  proper  position,  and  the  small  development  of  the 
parts.  If  allowed  to  run  three  or  four  months,  as  is  too 
often  the  case,  the  parts  become  more  sensitive,  and  hem- 
orrhage, swelling,  and  stiffening  of  the  parts  are  apt  to 
follow.  When  the  pigs  are  operated  upon  the  sow  should 
be  removed  to  a  sufficient  distance  from  the  pen  not  to  be 
excited  by  the  cries  of  her  young,  since  there  will  be  risk 
of  her  eating  her  pigs  if  she  smells  blood  upon  them  when 
she  is  excited. 

MODE  OF  OPERATING. 

The  assistant  seizes  both  of  the  right  legs  of  the  pig  in 
his  right  hand,  and  the  left  legs  in  his  left  hand,  placing  the 
head  of  the  pig  under  his  right  arm,  and  holding  him  firmly 
on  his  back.  The  operator  grasps,  between  the  thumb 
and  forefinger  of 'his  left  hand,  one  of  the  testicles,  tightens 
the  scrotum  over  it  with  a  sharp  knife,  point  towards  the 
tail  of  the  pig,  makes  an  incision  in  the  lower  part  of  the 
scrotum,  through  which  he  squeezes  out  the  testicle,  and 
scrapes  down  the  spermatic  cord  until  two  inches  of  it  are 
exposed  to  view.  He  then  severs  it  with  the  knife,  or, 
better,  wraps  the  cord  around  the  finger,  twists  it  gently, 
and  pulls  firmly,  until  it  breaks.  Under  this  practice  very 
little,  if  any,  hemorrhage  will  occur. 


58  A    MANUAL   ON  THE   HOG. 

SPAYING. 

There  are  two  methods  of  spaying,  each  of  which  has  its 
advocates.  The  pigs  should  not  be  very  fat  when  spayed, 
and  should  be  fasted  for  twelve  hours  before  operated  upon^ 
If  any  are  sickly  they  must  not  be  operated  upon  until  they 
recover.  $ 

If  spaying  is  done  in  the  side,  lay  the  subject  on  her  left 
side,  and  let  her  be  securely  held  by  an  assistant.  "An 
incision  is  then  made  into  the  flank,  the  forefinger  of  the 
right  hand  introduced  into  it,  and  gently  turned  about  until 
it  encounters  and  hooks  hold  of  the  right  ovary,  which  it 
draws  through  the  opening ;  a  ligature  is  then  passed  around 
this  one  and  the  left  ovary  felt  for  in  like  manner.  The 
operator  then  severs  off  these  two  ovaries,  either  by  cutting 
or  tearing,  and  returns  the  womb  and  its  appurtenances  to 
their  proper  position.  This  being  done,  he  closes  up  the 
wound  with  two  or  three  stitches  and  releases  his  patient." 
[  Youatt  and  Martin.  ~\  Care  should  be  taken,  in  stitching  up  the 
wound.to  catch  with  the  thread  the  inner  lining  of  the  cavity. 
An  application  of  common  tar  and  tallow,  thoroughly  mixed 
together,  will  facilitate  healing  and  protect  from  flies.  Pe- 
troleum— not  kerosene,  but  crude  oil — is  also  efficacious. 

If  spaying  is  done  in  the  belly,  the  same  process  is  pur- 
sued, except  that  the  patient  should  be  hung  by  the  hind 
legs,  and  the  incision  made  in  the  belly  instead  of  the  side. 
PIGS  FED  SEPARATELY. 

Pigs  should  be  fed  in  pens  to  themselves  to  insure 
receiving  their  proper  share,  and  to  prevent  them  from 
being  bitten  and  bruised  by  the  large  hogs.  This  can  be 
easily  managed  by  having  a  pen  at  the  feeding  place  with 
a  gate  just  large  enough  to  admit  those  that  are  desired  to 
enter.  They  soon  learn  to  take  advantage  of  the  privilege 
thus  afforded  them,  especially  if,  as  should  be  the  case, 
they  are  fed  enough  to  keep  them  eating  after  the  large 
hogs  have  finished  their  meal. 

Another  advantage  of  this  arrangement  is,  that  if  at  any 
time  they  need  handling,  all  that  is  necessary  to  secure 


A   MANUAL   ON   THE   HOG.  59 

them  is  to  close  the  gate  while  they  are  feeding.  Pigs 
should  not  be  allowed  to  sleep  in  sufficient  numbers  in  one 
bed  to  pile  upon  each  other ;  nor  should  they  sleep  with 
large  hogs,  lest  the  weak  ones  should  be  overlaid  and  in- 
jured. 

Another  disadvantage  arising  from  piling  together  in  cold 
weather  arises  from  the  fact  that  they  become  very  warm, 
and  are  liable  to  contract  colds,  and  even  pneumonia,  trom 
the  sudden  change  of  temperature  on  leaving  their  beds  in 
the  morning. 

It  should  constantly  be  borne  in  mind  that  the  hog  is  a 
native  of  warm  climates,  and  hence  suffers  more  from  cold 
than  other  domestic  animals.  During  the  winter  months 
their  beds  should  be  well  protected  from  cold  rains  and 
winds,  but  open  to  the  south  to  admit  the  sun.  Their  beds 
should  be  frequently  renewed,  and  kept  free  from  dust. 
Nothing  is  more  injurious  to  hogs,  and  especially  to  pigs, 
than  sleeping  under  houses  where  dust  is  inhaled.  Care 
should  be  taken  to  exclude  them  from  such  places.  In 
summer  it  is  better  to  exclude  them  entirely  from  sheltered 
beds,  and  require  them  to  sleep  in  the  open  air,  and  to 
change  their  sleeping  places  frequently,  unless  they  are  oc- 
casionally cleaned  out  and  fresh  straw  supplied. 

GENERAL     MANAGEMENT    OF    THE    WHOLE 

HERD  THROUGH  THE  YEAR. 

) 

The  fact  that  sixty  three  per  cent,  of  the  correspondents 
of  this  department  report  neglect,  and  thirty-seven  per  cent, 
thieves,  as  the  principal  obstacle  to  raising  hogs  in  Georgia, 
indicates  the  directions  in  which  we  are  to  seek  the  reme- 
dies for  these  difficulties.  The  removal  of  the  first  by 
giving  proper  attention  will,  to  a  very  large  extent,  remove 
the  second,  since  proper  attention  involves  such  care  as  will 
not  only  afford  the  best  facilities  for  the  growth  and  health 
of  the  hog,  but  guard  him,  as  far  as  possible,  against  all 
casualties,  whether  they  arise  from  theft  or  disease. 


60  A   MANUAL   ON   THE   HOG. 

Where  the  necessary  attention  is  given,  either  by  a  re- 
sponsible agent  or  the  proprietor,  there  is  generally  very 
little  theft,  and  disease  is  diminished  just  in  proportion  as 
the  food  supply  and  bedding  of  the  hog  is  adapted  to  his 
nature.  As  before  remarked,  our  peculiar  advantages  of 
soil  and  climate  enable  the  Georgia  farmer  to  supply  the 
natural  food  of  the  hog  both  in  variety  and  abundance. 

As  nearly  all  the  hogs  raised  in  Georgia  are  intended  for 
bacon,  the  subject  will  be  discussed  with  this  constantly  in 
view.     Sows  which  do  not  bring  two  litters  of  pigs  a  year, 
in  our  climate,  should  be   rejected  as  breeders  and    con- 
verted into  bacon.     If  a  regular  system  is  adopted  (and  but 
little  will  be  accomplished  without  it),  the  best  is  to  have 
one  litter  come  -in   March,  and  the  other  in  September. 
The  September  pigs  will  have  the  run  of  the  pea  fields,  and 
potato,   chufa,  and    ground-pea  patches,   and    thus  get  a 
good  start  off  at  very  little  expense,  and  go   into  winter 
in  fine,  thrifty  condition.     The  ground-peas  and  chufas  will 
afford  some  food  until  late  in  the  winter.     These  with  a 
little  corn,  fed  daily,  and  a  run  upon  green  oats  and  rye,  to 
which  only  the  shoats  should  be  admitted,  as  the  sows 
would  be  apt  to  injure  the  stand  by  rooting,  will  keep  them 
in  a  thrifty  and  healthy  condition.     In  addition  to  these, 
turnips  or  sweet  potatoes  and  a  few  peas,  or  a  little  corn  or 
oatmeal,  boilded  and  fed  to  them  once  a  day,  will  carry 
them  through  the  winter  with  very  little  cost,  and  so  vary 
their  diet  as  to  insure  health.     A  little  salt  and  copperas 
should  be  occasionally  mixed  with  the  slops,  and,  less  often, 
a  small  dose  of  flowers   of  sulphur.      As  spring  advances, 
the  principal  reliance  must  be  the  rye  pasture,  and  more 
corn  will  be  needed.     In  no  event  should  shoats  be  allowed 
to  become  poor,  but  should  be  kept  constantly  in  a  healthy, 
growing  condition. 

The  spring  litters  should  be  pushed  forward  as  rapidly 
as  possible,  to  prepare  them  for  the  slaughter  pen  the 
following  winter.  This  is  more  profitable  than  to  half 


A   MANUAL  ON  THE   HOG.  61 

feed  them,  and  keep  them  for  the  second  year.  By  plant- 
ing crops  for  their  consumption  during  the  summer,  and 
plenty  of  peas,  potatoes,  chufas,  &c.,  for  fall,  there  is  no 
difficulty  in  making  good  porkers  of  the  spring  pigs  by 
the  following  December — just  such  as  is  best  suited  for 
family  use.  Hogs  intended  for  the  butcher  pen  should  be 
fat  before  cold  weather,  as  less  food  is  required  to  fatten 
in  moderately  warm  weather,  than  when  a  large  part  of 
it  is  required  to  keep  up  the  normal  animal  heat,  to  com- 
pensate for  the  loss  occasioned  by  low  temperature. 

This  was  thoroughly  tested  by  a  practical  farmer  in 
1870.  A  young  hog  was  put  up,  and  fed  liberally  three 
times  a  day,  giving  the  same  quantity  each  day.  Every 
Saturday  morning  he  was  weighed.  During  a  pleasant 
week  he  gained  seven  pounds,  the  next  week  the  weather 
was  freezing  and  windy,  and,  though  consuming  the  same 
quantity  of  food  daily,  he  did  not  gain  an  ounce  during 
the  week,  the  whole  food  having  been  required  to  keep 
up  the  animal  heat. 

This  experiment  illustrates  the  necessity  of  increasing 
the  quantity  of  food  given  to  animals  in  cold  weather. 

A  certain  quantity  of  food  is  required  to  keep  up  the 
animal  heat,  and  supply  the  natural  waste  of  the  system. 
If  less  is  supplied,  a  portion  of  the  flesh  and  fat  is  re- 
converted into  blood  to  supply  the  deficiency;  hence,  neg- 
lected animals  grow  thin  in  the  winter,  and  fat  in  spring, 
when  the  food  supply  exceeds  the  demand  for  the 
above  requirements. 

Mr.  W.  P.  Orme,  of  Atlanta,  Ga.,  a  practical  and  suc- 
cessful farmer,  plants  alternate  plats  of  peas,  potatoes,  and 
sorghum  in  the  same  field,  and  turns  his  hogs  upon  them 
in  September.  This  is  an  admirable  plan,  but  the 
list  might,  with  propriety,  be  increased  by  the  addi- 
tion of  corn,  ground  peas,  and  chufas,  and  planted  in 
the  following  ratio,  viz :  Corn,  with  speckled  peas  between 
the  rows,  four  acres  ;  sweet  potatoes,  two  acres ;  chufas, 


62  A   MANUAL  ON  THE   HOG. 

two  acres ;  ground  peas,  one  acre ;  and  sorghum,  one  acrej 
making  ten  acres  in  all,  which,  with  average  seasons,  will 
fatten  from  seventy-five  to  one  hundred  hogs,  turned  in 
about  the  middle  of  September,  and  have  them  fat  before 
cold  weather  commences  ;  so  that  a  week  on  corn  will  pre- 
pare them  for  the  knife.  Ten  acres  in  these  crops  will 
fatten  more  hogs,  and  leave  them  in  better  health,  than 
fifty  acres  of  corn,  and  save  the  labor  of  gathering  the 
crop. 

There  are  several  great  advantages  in  this  system  :  the 
hogs  have  a  varied  diet  of  natural  food,  which  will  not  only 
fatten,  but  secure  health  ;  they  will  be  fattened  before 
cold  weather ;  they  gather  their  own  food  without  much 
traveling ;  they  are  in  a  small  enclosure,  where  they  are 
not  exposed  to  thieves  ;  and,  after  the  fattening  hogs  have 
gathered  the  bulk  of  the  crop,  the  sows  and  pigs  will  sub- 
sist some  time  oif  the  gleanings. 

If  hogs  are  fed,  they  should  have  their  meals  at  regular 
hours,  and  no  more  than  they  will  consume  at  one  meal. 
Frequent  small  meals  are  better  than  excessive  ones  at 
long  intervals. 

Hogs  on  the  farm  should  not  be  allowed  to  consume 
carcasses,  or  any  refuse  animal  food.  There  is  not  only 
danger  of  communicating  disease,  but  of  inducing  the  habit 
of  destroying  fowls,  and  even  their  own  young. 

The  practice  of  "  gorging  "  hogs  on  corn,  when  first  put 
into  the  fattening  pen,  with  a  view  to  causing  less  consump- 
tion of  food  afterwards,  is  most  pernicious.  It  is  true  that 
such  a  course  reduces  the  quantity  of  food  consumed  for 
some  days,  but  the  saving  of  food  is  at  the  expense  of  the 
health  of  the  hog.  By  overloading  the  stomach,  it  becomes 
sour,  and,  consequently,  destroys  the  appetite.  So  far  from 
"gorging,"  when  first  put  up  to  fatten,  they  should  be  fed 
moderately,  and  the  quantity  gradually  increased  as  they 
become  accustomed  to  concentrated  food,  and  roots,  hay, 
ashes,  charcoal,  and  salt,  given  to  relieve  the  ill  effects  of 


A   MANUAL   ON   THE    HOG.  63 

the  concentrated  food  usually  fed  to  them.  Greasy  slops 
are  peculiarly  beneficial  to  hogs,  and  should  be  given  to 
them  whenever  accessible.  If  the  incidental  supply  is 
insufficient,  a  few  cracklings,  boiled  with  meal  and  vegeta- 
bles, will  make  an  excellent  slop,  and  cost  but  little.  Dr. 
Hape,  of  Fulton  county,  has  tested  this,  with  very  satis- 
factory effects.  When  first  turned  into  the  field,  planted  as 
above  suggested,  they  should  be  allowed  to  remain  only  an 
hour  at  a  time,  for  the  first  few  days,  and  the  time  gradu- 
ally lengthened,  until  they  become  accustomed  to  such 
abundance,  when  they  may  be  permitted  to  feed  at  will. 

Hogs  may  have  rings  put  into  their  noses,  to  prevent 
rooting  while  running  on  clover  qr  rye  pastures,  but  they 
should  be  used*only  when  on  such  pastures.  The  Georgia 
farmer  will  generally  have  little  need  of  rings. 

If  the  system  of  having  two  litters  a  year,  one  in  March, 
and  the  other  in  September,  is  adopted,  it  will  be  necessa- 
ry to  winter  only  half  the  stock,  and  none,  except  the 
brood  sows,  need  be  kept  through  more  than  one  winter. 
Tne  September  litter  should  be  ready  for  the  knife  the 
first  cold  spell,  and  the  May  litter  reserved  for  a  second 
killing.  There  is  economy  in  making  two  killings,  in  or- 
der to  utilize  the  scraps  without  waste. 
BUTCHERING. 

There  is  usually  suitable  weather  for  killing  pork  about 
the  latter  part  of  November,  or  first  of  December,  which 
is  about  the  time  which  best  suits  the  convenience  of  the 
planter.  His  crops  are  then  all  gathered  in,  and  if  proper 
attention  has  been  given  his  porkers,  they  will  then  be 
ready  for  the  knife.  Farmers  should  see  to  it  that  their 
hogs  are  ready  to  be  butchered  the  first  suitable  spell 
that  comes  in  the  fall,  so  that  they  may  not  only  avail 
themselves  of  the  best  season  for  fattening,  but  of  the  cool 
months  for  smoking. 

A  very  low  temperature  is  not  desirable,  but  it  should 
be  cold  enough  to  freeze  at  night,  with  good  prospect  for 
a  continuance  of  fair  weather  for  several  days. 


64  A  MANUAL  ON  THE  HOG. 

A  cold  northwest  wind  with  clear  sky  indicates  suita- 
ble weather,  but  an  east  wind,  no  matter  how  cold,  indi- 
cates an  unsettled  condition  of  the  weather,  and  such  sea- 
sons are  unfavorable  also,  from  the  fact  that  east  winds 
are  apt  to^  be  moist,  and  to  be  followed  in  a  few  days  by 
falling  weather.  Meat  cures  better  in  dry  cold  weather, 
such  as  usually  accompanies  our  northwest  winds  A 
mean  daily  temperature  of  forty  degrees,  is  favorable  for 
curing  pork. 

As  soon  as  the  hogs  are  sufficiently  well  fatted,  every 
preparation  should  be  made  to  take  advantage  of  the  first 
suitable  weather.  Nothing  which  can  be  done  before, 
should  be  left  to  be  done  in  the  hurry  of  butchering. 

The  preparation  should  consist  of  a  close  strong  pen 
adjoining  the  fattening  pen  with  a  trap  door  opening  into 
the  latter,  the  floor  well  littered  with  straw,  an  abundance 
of  hard  wood,  with  an  ample  supply  of  lightwood  for 
kindling  and  torches,  ample  pole  room,  and  a  few  more 
gambles  than  there  are  hogs  to  be  killed,  a  good  pole  or 
rail  scaffold  slopping  up  from  the  scalding  vessel  to  a 
height  of  three  feet  to  facilitate  both  cleaning  and  lifting, 
a  sufficient  number  of  sharp  knives  for  cleaning,  a  water 
tight  vessel  ready  filled  with  water  with  puncheons  in 
front  to  keep  the  scalders  from  mud  and  water,  a  basket 
of  cobs  to  prop  open  the  mouths  of  the  hogs  as  fast  as 
hung  up,  and  a  basket  of  shucks  for  washing  down.  If 
there  is  not  a  suitable  boiler  in  which  the  water  can  be 
heated,  a  box  sunk  into  the  ground  or  a  hogshead  partly 
let  into  the  ground  and  slightly  inclined,  will  answer.  In 
the  latter  case  a  cord  of  wood,  with  hard  rock  or  large 
pieces  of  iron  mixed  through  it,  will  be  needed  to  heat  the 
water.  A  little  turpentine  or  a  few  bunches  of  {green 
pine  tops  put  into  the  water  will  facilitate  pulling  off  the 
hair. 

The  smoke  house  should  be  thoroughly  cleaned  out, 
clean  planks  prepared  to  receive  the  pieces  of  meat  as  it 
is  cut  out,  salting  and  packing  boxes  made  ready,  vessels 


A    MANUAL    ON    THE    HOG.  65 

for  lard  scalded  and  sunned,  vessels  for  pickled  pork  made 
brineproof,  vessels  for  trying  up  the  lard,  and  an  abun- 
dance of  seasoned  wood,  provided  for  the  convenience  of 
the  mistress  of  the  house,  and  any  other  preparations  ne- 
cessary to  facilitate  the  work.  The  hogs  should  be  fasted 
for  twelve  hours  before  killing  to  facilitate  the  process  of 
"ridding"  the  lard.  Everything  being  made  ready,  the 
executioner  armed  with  an  eight  inch  knife  with  both 
sides  sharpened  near  the  point,  stands  ready  to  draw  he 
heart's  blood  of  his  victims.  Two  active  men  seize  the 
hog,  throw  him  upon  his  back,  one  holding  the  hind  legs, 
and  the  other  the  fore  legs,  and  seated  upon  the  belly  of 
the  parker,  pulls  his  legs  back  close  to  his  sides. 

The  executioner  or  "sticker"  places  his  left  hand  upon 
the  chin  of  the  hog,  presses  it  down  firmly,  makes  an  inci- 
sion across  the  neck,  just  in  front  of  the  breast  bone  and 
inserts  the  knife  directly  into  the  heart,  being  careful  to 
avoid  the  "shoulder  stick"  which  will  seriously  injure  the 
ioint.  The  penetration  of  the  heart  will  be  indicated  by 
the  dark  color  of  the  blood.  The  victim  is  then  turned 
loose  to  bleed  and  die.  Knocking  on  the  head  with  an 
axe  is  objectionable,  for  two  reasons :  if  the  blow  meets  its 
aim  the  brain  will  be  bruised  and  bloody,  and  thus  this  de- 
licious product  injured  ;  if  the  head  is  missed,  there  will  be 
an  ugly  bruise  on  some  other  part,  and  unnecessary  pain 
given  the  animal. 

Only  so  many  should  be  killed  at  one  time  as  can  be 
scalded  before  the  blood  becomes  so  cold  and  clotted  as 
to  interfere  with  thorough  scalding.  When  these  are 
scalded,  cleaned,  and  hung  up,  another  lot  may  be  butch- 
ered, and  so  on  until  the  whole  number  is  dispatched. 
The  water  should  be  at  160°  F.  to  scald  best,  and  two  care- 
ful hands  charged  with  this  duty. 

No  time  should  be  lost  in  removing  the  hair  after  the 
scalding  is  done,    especial  care  being  taken  to  remove  all 
hair  from  the  head  and  feet  while  warm.     Sharp  knives 
5 


66  A    MANUAL   ON   THE    HOG. 

should  follow  the  "hair  pullers,"  and  every  part  of  the 
hog  thoroughly  cleaned,  scraping  the  way  the  hair  grows 
— from  the  head  towards  the  tail — the  reverse  motion  of 
the  knife  will  cut  the  skin  when  warm  and  soft.  Two 
careful  hands  should  be  detailed  to  wash  down  with  warm 
water,  and  scrape  clean  as  fast  as  they  are  hung  up.  A 
little  extra  care  now  will  prevent  much  annoyance  to  the 
housewife  when  the  pieces,  especially  the  head  and  jowls, 
are  brought  upon  the  table.  If  many  hogs  are  to  be 
killed,  it  is  best  to  commence  at  midnight,  or  as  early  in 
the  night,  as  is  necessary  to  get  them  all  hung  up  by 
sun-rise. 

As  fast  as  the  entrails  can  be  rid  of  the  lard,  they 
should  be  taken  out  and  the  hog  well  washed  out  with 
cold  water,  removing  all  blood  from  the  interior  of  the 
carcass. 

If  the  hogs  are  very  large,  and  the  weather  not  as  cold 
as  desirable,  the  ribs  should  be  cut  down  on  each  side  of 
the  backbone,  and  the  sides  spread  apart  with  sticks. 

Let  them  hang  in  this  condition,  through  the  night, 
for  the  animal  heat  to  escape,  and  commence  early  next 
morning  to  cut  up. 

The  first  thing  to  be  done  now,  is  to  cut  off  the  head 
close  behind  the  ears,  then  turn  the  hog  on  his  legs,  and 
run  the  knife  down  the  exact  centre  of  the  back,  then 
turn  upon  the  back,  divide  and  take  out  the  back  bone, 
remove  the  leaf  lard,  take  out  the  ribs  if  large,  keeping 
the  edge  of  the  knife  turned  towards  the  ribs,  so  as  to  leave 
as  little  meat  as  possible  upon  them,  making  them  truly 
"spareribs."  If  small,  it  is  best  to  leave  the  ribs  in  the 
midlings. 

The  leading  object  to  be  kept  in  view,  in  cutting  out  a 
hog,  is  to  have  the  largest  quantity  of  meat  on  the  most 
valuable  parts.  The  ham  should  be  as  shapely  and  smooth 
as  possible.  To  cut  the  ham,  feel  for  the  point  of  the  hip 
bone,  and  pass  the  knife  around  so  as  to  just  miss  it,  and 


A    MANUAL    ON    THE    HOG.  67 

then  trim  smooth,  and  cut  off  the  foot  just  below  the  elbow 
joint.  This  round  cut  will  leave  two  points  to  the  side, 
which  should  be  trimmed  off  and  thrown,  the  flank  to  the 
lard,  and  the  loin  to  the  sausage  basket.  The  side  should 
be  cut  close  to  the  shoulder  blade,  to  make  it  as  large  as 
possible.  The  shoulder  should  be  trimmed  closely,  the  lean 
from  under  the  ribs  for  the  sausage,  and  the  st;rip  at  the  top 
for  lard.  If  the  middlings  are  intended  for  the  table,  a  strip 
from  the  top  of  them  had  also  best  be  devoted  to  lard  and 
sausage,  as  the  lean  will,  when  cured,  become  rancid,  and 
the  fat  too  gross  fay  family  use,  unless,  as  here  ifter  explained, 
these  parts  are  made  into  family  pork. 

There  should  be  two  cuts  from  the  fore  leg,  the  first  just 
above  the  foot,  and  the  second  just  below  the  edge  ot  the 
brisket. 

In  dividing  the  head  from  the  jowl,  cut  close  to  the  ear. 
so  as  to  leave  as  much  as  possible  to  the  jowl,  the  more 
valuable  piece.  The  fat  from  the  entrails  should  be  soaked 
for  twelve  hours  in  cold  water — the  leaf  and  other  parts 
thrown  with  it,  well  washed  in  cold  water,  cut  up  into  small 
pieces,  and  boiled  until  all  water  is  evaporated,  well  strained, 
and  poured  into  the  vessels  in  which  it  is  to  be  stored. 

Every  piece  should  be  trimmed  of  ragged  parts,  and  all 
bloody  pieces  removed. 

SALTING  AND  PACKING. 

If  the  animal  heat  is  well  out  when  cutting  up  is  com- 
menced, which  may  be  determined  with  sufficient  accuracy 
by  placing  the  hand  on  the  fresh  cuts  Of  the  thickest  parts, 
salting  and  packing  may  be  carried  on  at  the  same  time,  as 
fast  as  the  hams  and  jowls  are  made  ready. 

There  are  two  methods,  practiced  by  different  parties, 
each  claiming  advantages,  and  either  plan  giving  good 
results.  One  plan  is,  to  salt  down  in  thin  layers  and  allow 
it  to  remain  a  few  days,  when  it  is  taken  up,  re-salted,  and 
packed  down.  The  other  is,  to  salt  thoroughly,  and  pack 


68  A    MANUAL   ON    THE    HOG. 

down  permanently  at  first.  As  the  second  process  of  the 
first  plan  is  the  same  as  that  practiced  in  the  second,  the 
latter  will  be  described  to  cover  both  : 

The  bottom  of  the  box,  or  other  receptacle,  is 
covered  with  strong  salt,  half  an  inch  deep  ;  a  "  pinch  " 
of  saltpetre,  taken  between  the  thumb  and  finger, 
is  sprinkled  upon  the  flesh  side  of  each  ham,  the 
quantity  to  be  regulated  by  the  size  of  the  joint, 
and  well  rubbed  in  ;  it  is  then  thoroughly  rubbed  with 
salt,  the  flesh  side  covered  half  an  inch  thick,  and  the 
joint  placed,  skin  side  down,  in  the  bottom  of  the  box.  The 
hams  are  thus  first  salted,  and  packed  as  closely  as  possible, 
filling  vacant  spaces,  too  small  for  hams,  with  jowls,  which 
should  be  salted  as  the  hams.  All  vacancies,  then  left, 
should  be  filled  with  salt.  After  the  hams  and  jowls  are 
packed,  the  shoulders,  well  salted,  in  the  same  way,  but 
without  tlie  saltpetre,  are  packed  in  ;  and,  finally,  the  sides. 
The  heads  should  receive  especial  attention  in  salting,  as 
they  are  usually  bloody,  and  take  salt  less  readily  on  this 
account,  and  because  of  the  bones  in  them.  They  should 
be  packed  in  a  vessel  to  themselves.  The  bones  and  ribs 
should  be  lightly  salted,  also,  to  themselves. 

The  length  of  time  the  pieces  intended  for  smoking 
should  remain  in  salt,  depends  upon  the  general  tempera- 
ture while  packed.  If  the  weather  is  favorable  for  salt  to 
strike,  four  weeks  will  be  sufficient ;  if  very  cold  it  should 
remain  longer.  The  length  of  time  that  it  remains  in  salt 
should  depend,  also,  somewhat  on  the  size  of  the  pieces, 
large  meat  requiring  longer  than  small  to  take  salt.  When 
ready  for  smoking,  every  particle  of  salt  should  be  washed 
off  in  warm  water,  and  each  piece  wiped  dry  with  a  coarse 
cloth.  If  salt  is  left  on  the  pieces  it  will  become  moist,  and 
drip  when  smoked.  The  old  Virginia  practice  was  to  rub 
in  strong,  dry  hickory  ashes,  or  dip  in  a  paste  or  paint  of 
fine  ashes  stirred  into  warm  water.  This  is  objectionable 
on  account  of  the  waste  caused  by  the  action  of  the  strong 


A   MANUAL   ON   THE    HOG.  69 

ashes  on  the  meat,  though  it  makes  bacon  of  fine  flavor. 

Another  plan  is  to  make  a  paste  of  finely  ground  black 
and  red  pepper  mixed,  and  stir  this  mixture  into  common 
molasses,  and  spread  a  thin  layer  on  the  flesh  side  of  the 
hams.  This  improves  the  flavor,  keeps  off  the  flies,  and 
causes  less  waste  than  the  ashes. 

Still  another  plan  is  to  inclose  the  joints  in  cotton  sacks, 
tied  or  sewed  closely  around  the  piece,  and  dip  this  into  a 
flour  paste.  While  the  last  is  the  most  effectual  guard 
against  the  fly  and  bug,  the  flavor  of  the  meat  is  not  so 
good  as  that  made  by  either  of  the  other  methods,  in  con- 
sequence of  the  exclusion  of  the  smoke.  From  personal 
experience  with  the  three  methods,  the  preference  is  given 
to  the  pepper  and  molasses  paste.  Only  the  hams  and 
shoulders  require  this  treatment,  the  sides  and  jowls  need 
only  the  smoke.  The  salt  left  in  the  packing  trougn  should 
be  saved,  boiled,  and  fed  to  stock,  or  applied  to  the  aspara- 
gus and  cabbage  beds.  The  latter  is  the  better  disposition 
to  make  of  it,  as  the  saltpetre  might  produce  abortion. 

The  joints  should  be  hung  with  the  hocks  down,  the 
hams  at  the  top  of  the  house,  the  shoulders  next,  and  be- 
low, the  sides,  jowls,  and  heads. 

The  meat  should  be  smoked  as  long  as  cool  weather  lasts, 
and  during  wet  spells,  in  the  spring.  As  the  spring  ad- 
vances, the  joints  should  be  taken  down,  on  a  dry,  clear  day, 
carefully  examined,  and  each  piece  dipped  into  scalding 
water — to  kill  any  eggs  that  may  have  been  deposited  on 
them — and  placed  on  boards,  in  the  sun,  skin  side  down. 
In  the  afternoon,  re-examine,  scrape  well,  and  re-hang. 
Watch  and  re-examine  in  the  summer,  if  necessary.  The 
sunning  will  destroy  insects,  and  decidedly  improve  the 
flavor  of  the  meat. 

Any  goo<j,  hard  wood  will  answer  for  smoking,  but  care 
should  be  taken  to  prevent  much  heat  from  reaching  the 
meat.  The  common  practice  is,  to  make  the  smoke  in  the 
centre  of  the  floor  of  the  house ;  but  a  far  better  plan  is,  to 


70  A    MANUAL   ON    THE    HOG. 

have  the  fire  outside,  and  the  smoke  conducted  through  a 
flue  into  the  house.  If  pine  is  cut  at  the  woodpile,  the  chips 
should  not  be  used,  as  the  turpentine  smoke  will  injuriously 
affect  the  flavor  of  the  meat.  The  sobby  sap  from  the 
belted  pines  in  lower  Georgia  answers  a  good  purpose, 
when  placed  over  the  fire,  in  smothering  the  fire,  keeping 
down  the  blaze,  and  increasing  the  amount  of  smoke. 

PICKELED,  OR  FAMILY  PORK. 

This  is  an  economical  and  useful  product,  which  should 
be  in  the  larder  of  every  farm  house. 

In  cutting  out  the  pork,  cut  a  strip  two  or  three  inches 
wide,  from  the  tops  of  the  shoulders  and  sides  of  the  largest 
and  fattest  hogs  ;  trim  off  the  lean  strips  for  sausage,  and 
prepare  according  to  the  following  recipe,  which  is  fur- 
nished by  Mr.  James  Newman,  of  Orange  county,  Virginia, 
who  has  used  it  successfully  for  twenty-five  years  : 

RECIPE  FOR  FAMILY  PORK. 

"After  the  back  bone  has  been  taken  out,  cut  off  the 
top  of  the  shoulders,  and  the  thick  part  of  the  sides,  next 
to  the  back,  trim  off  the  lean,  and  cut  the  pieces  into  a 
shape  to  fit  the  firkin.  Pork  from  fat  hogs,  weighing 
two  hundred  pounds,  or  more,  is  most  suitable.  Have  a 
perfectly  tight  brine  proof  cask,  or  firkin — a  molasses 
cask  is  good — whisky  casks  will  spoil  the  meat — cover 
the  bottom  a  quarter  of  an  inch  deep  with  ground  alum 
salt;  pack  on  this  one  layer  of  pork,  skin  down,  as 
closely  as  it  can  be  done;  cover  this  again  with  alum 
salt — no  other  will  preserve  the  pork — and  so  on  with 
alternate  layers  of  pork  and  salt,  pressing  each  layer 
down  with  the  hands,  as  closely  as  possible.  The  salt  on 
each  layer  of  meat,  should  be  at  least  a  quarter  of  an  inch 
thick.  f 

After  standing  three  or  four  days,  it  must  be  covered 
with,  and  kept  immersed  in,  as  strong  brime  as  alum  salt 
will  make. 


A    MANUAL   ON    THE    HOG.  71 

If  properly  prepared,  it  will  last,  entirely  sweet,  for 
more  than  a  year.  Baked  with  white  beans,  it  makes  a 
delicious  winter  dish,  and  cannot  be  distinguished  from 
fresh  shoat.  For  frying,  it  is  very  economical,  superior 
to  lard,  and  helps  greatly  a  short  supply  of  the  latter. 

The  housekeeper  who  once  enjoys  the  economy  and 
convenience  of  one  or  two  hundred  pounds  of  family 
pickled  pork,  will  never  be  without  it.  It  has  no  rela- 
tions to  the  pickled,  or  salt  pork  of  the  West.  It  is  an 
extremely  delicate  article.  In  five  or  six  weeks  after 
the  brine  is  poured  on,  it  will  be  ready  for  use." 

The  alum  salt  is  known  in  our  markets,  also,  as  Turk's 
Island  salt,  is  made  by  the  slow  process  of  solar  evapora- 
tion, and  is  much  stronger  than  Liverpool,  or  the  finer 
grades. 

COOKING  PORK  AND  BACON. 
The  great  desideratum  in  cooking  pig,  shoat,  pork,  or 
bacon  is  to  have  it  well  done.  It  is  disgusting  to  one  Very 
fond  of  good  ham  to  have  it  brought  upon  the  table  half 
cooked.  A  sucking  pig,  well  roasted,  while  seemingly  a 
waste,  costs  very  little,  and  makes  a  dish  fit  for  an  epicure. 
Perhaps  the  best  dish  that  can  be  placed  before  one  fond 
of  good  living  is  barbecued  shoat.  It  should  not  be  over 
fat,  but  moderately  so,  and  should  weigh  from  fifteen  to 
thirty  pounds.  The  pig  should  be  dressed  the  night  be- 
fore, or  very  early  in  the  morning  of  the  day  on  which  it  is 
to  be  used.  The  following  is  the  manner  of  preparing  this 
delicious  dish :  Dig  out  a  pit  in  the  ground,  a  foot  deep, 
and  of  length  and  width  to  suit  the  size  of  the  carcass  ;  lay 
sticks  of  wood  an  inch  and  a- half  in  diameter  across  the  pit» 
and,  from  a  fire  of  green  wood  or  oak  bark  near  by,  keep 
in  the  bottom  of  the  pit  a  constant  supply  of  live  coals,  to 
keep  up  a  slow,  moderate  heat.  Dress  the  shoat  in  the 
usual  way,  remove"  the  head  and  feet,  cut  the  ribs  on  each 
side  ot  the  back  bone,  and  chop  asunder  the  hip  bones,  so 
that  the  carcass  may  be  spread  out  flat  upon  the  sticks. 


72  A    MANUAL  ON   THE   HOG. 

Prepare  a  gravy  of  vinegar,  seasoned  with  sugar,  salt,  red 
pepper,  and  black  pepper.  With  a  mop  moisten  the  meat, 
as  it  cooks,  with  this  preparation,  turning  as  one  side  gets 
dry,  and,  when  the  skin  side  is  down,  puncture  with  a  flesh 
fork  to  admit  the  seasoning  into  the  thicker  parts.  The 
cooking  should  be  done  very  slowly,  usually  occupying 
the  whole  morning.  When  thoroughly  done,  serve  warm. 
Shoat  may  be  barbecued  in  the  stove,  but  not  so  success- 
fully as  in  the  open  air  as  above  described, 

A  well  cured  country  ham,  boiled  until  perfectly  done,  is 
a  dish  which  suits  almost  every  palate.  It  should  be 
boiled  whole,  as  much  of  the  juice  is  lost,  and  the  flavor 
injured,  when  cut  before  boiling.  It  will  usually  require 
from  five  to  seven  hours,  according  to  the  size  of  the  ham, 
to  cook  thoroughly  done.  When  well  done,  it  is  delicious? 
whether  served  warm  or  cold  ;  and  sliced  and  broiled  is  far 
more  delicate  and  wholesome  than  when  the  raw  rashers 
are  fried  and  immersed  in  the  famous  Georgia  "red  ham 
gravy."  However  it  is  prepared,  it  makes  a  savory  dish, 
provided  it  is  thoroughly  cooked.  It  is  of  prime  impor- 
tance that  all  bacon  or  pork  should  be  thoroughly  cooked, 
especially  if  purchased  from  the  North  or  West,  since  many 
hogs  in  those  sections  are  fed  on  slaughter-house  offal,  and 
are  consequently  liable  to  be  infested  with  the  trichina  spi- 
ralis,  so  disastrous  to  human  life  when  taken  into  the  sys- 
tem. Thorough  cooking  is  necessary  to  destroy  the  trichina, 
and  all  housewives  should  look  carefully  to  this  matter. 
There  is  little  danger  of  trichina  in  Georgia  raised  hogs, 
but  it  is  prudent  to  have  pork  or  bacon,  from  whatever  source, 
sufficiently  cooked  to  insure  its  destruction,  if  present. 

ANATOMY  OF  THE  HOG. 

Only  enough  will  be  said  on  this  subject  to  enable  the 

reader  to  understand  the  description  of  diseases  and  the 

application  of  their  remedies.     The  following  cut,  and  de 

scription  from  Youatt,  gives  quite  an  accurate  idea  of  the 


A   MANUAL   ON   THE   HOG.  73 

skeleton  of  the  hog.     Technical  terms  will  be  aroided  as 
far  as  possible. 


"  A,  the  lower  jaw ;  B,  the  teeth  ;  C,  the  bones  of  the 
nose  ;  D,  the  upper  jaw  ;  E,  the  frontal  bone :  F,  the  orbit, 
or  socket  of  the  eye  ;  G,  the  occipital  bone,  or  bone  of  the 
top  and  back  of  the  head  ;  H,  the  first  bones  of  the  spine ; 
I.  the  spinal  bones  of  the  neck  ;  J,  the  spinal  bones  of  the 
back  ;  K,  the  spinal  bones  of  the  loin  ;  L,  the  bones  of  the 
tail ;  M,  N,  the  true  and  false  ribs  ;  a,  the  shoulder  blade  ; 
b,  the  round  shoulder  bone ;  c,  the  breast  bone  ;  d,  the 
elbow  ;  e,  the  bone  of  the  fore-arm  ;  f ,  the  navicular  bone  ; 
g,  the  first  and  second  bones^of  the  foot ;  h,  the  bones  of 
the  koof;  i,  the  haunch  bones;  j,  the  thigh  bone  ;  k,  the 
stifle  bone  ;  1,  the  upper  bone  of  the  leg  ;  m,  the  hock 
bones ;  n,  the  narvicular  bone  ;  o,  the  first  bones  of  the 
foot ;  p,  the  second  bones  of  the  foot, 

THE   HEAD. 

Youatt  says  :  "  As  roots,  and  fruits,  buried  in  the  earth, 
form  the  natural  food  of  the  hog,  his  face  terminates  in  a 
strong,  muscular  snout,  insensible  at  the  extremity,  and 
perfectly  adapted  to  turning  up  the  soil.  There  is  a  large 
flexus  of  nerves  proceeding  down  each  side  of  the  nose,  and 
ramifying  over  the  nostril,  and,  in  these,  doubtless,  resides, 
that  peculiar  power  which  enables  the  hog  to  detect  his 


74  A    MANUAL   ON   THE   HOG. 

food,  though  buried  some  inches  below  the  surface  of  the 
ground.  The  olfactory  nerve,  too,  is  large,  and  occupies 
a  middle  rank  between  that  of  the  herbivorous,  and  car- 
nivorous animals.  .  .  .  Few  animals,  with  the  exception 
of  the  dog,  are  gifted  with  a  more  acute  sense  of  smell  than 
the  hog."  ^ 

"  The  hog  has  fourteen  molar  teeth  in  each  jaw ;  six  in- 
cisors, and  two  canines ;  these  latter  are  curved  upwards, 
and  commonly  denominated  tushes." 

The  brain  of  the  hog  is  larger,  in  proportion  to  the  size 
of  the  body,  than  the  ox,  or  sheep.  This,  and  the  mem- 
brane surrounding  it,  are  subject  to  several  forms  of  disease. 

The  larynx,  or  instrument  of  voice,  is  an  irregular,  oblong 
tube,  flexible,  and  "  capable  of  adapting  itself  to  all  the  nat- 
ural, and  the  morbid  changes  of  the  respiratory  process.  It 
is  placed  at  the  top  of  the  windpipe,  guards  the  exit  from 
the  lungs,  and  prevents  the  passage  of  the  food  into  the 
respiratory  canals." 

"  The  pharynx  ...  is  a  membranous,  muscular, 
funnel  shaped  bag,  extending  from  the  root  of  the  tongue 
to  the  larynx  and  oesophagus,  wide  in  front,  and  becoming 
graduslly  narrower,  until  it  terminates  in  the  oesophagus 
or  gullet.  Its  office  is  to  convey  the  food  from  the  mouth 
to  the  upper  part  of  the  gullet,  and  this  it  performs  by 
means  of  its  lining  muscles."* 

THE   CHEST,    OR   THORAX. 

This  is  so  well  described  in  Youatt,  that  his  description 
is  given  in  full. 

"  In  the  human  being  this  (the  chest)  constitutes  the  su- 
perior, and  in  quadrupeds,  the  anterior  portion  of  the  body  ; 
it  is  separated  from  the  abdomen  by  the  diaphram.  This 
latter  is  of  a  musculo-membranous  nature,  and  is  the  main 
agent  in  respiration;  in  its  quiescent  state  it  presents 
its  convex  surface  towards  the  thorax,  and  its  concavity 


*Youatt. 


A   MANUAL   ON   THE   HOG.  75 

towards  the  abdomen.  The  anterior  convexity  abuts 
upon  the  lungs,  the  posterior  concavity  is  occupied*  by  a 
portion  of  the  abdominal  viscera.  The  diaphragm  of  the 
pig  resembles  that  of  the  ox,  or  sheep. 

"  The  chest  is  divided  into  two  cavities  by  a  membrane, 
termed  the  Diediastinum,  which  evidently  consists  of  a  du- 
plicate of  the  pluera,  or  lining  membrane  of  the  thorax. 

"  The  pleura  is  a  serous  membrane,  possessed  of  little  or 
no  sensibility,  and  acted  upon  by  but  few  nerves.  It  is 
smooth  and  polished ;  covers  the  bony  wall  of  the  thorax 
from  the  spine  to  the  sternum,  (breast-bone),  and  from  the 
first  rib  to  the  diaphragm,  and  dilating  and  forming  a  kind 
of  bag  which  spreads  over  and  contains  the  whole  of  the 
lung. 

"  The  lungs  (lights)  form  two  distinct  bodies,  the  right  be- 
ing somewhat  larger  than  the  left  one  ;  they  are  separated 
from  each  other  by  that  folding  over  of  the  pleura, 
termed  the  mediastinum,  and  hence  may  be  said  to  be  in- 
closed in  separate  hogs,  or  to  have  distinct  pleuras.  Each 
lung  is  sub-divided.  The  right  one  consists  of  three  un- 
equal lobes,  the  smallest  of  which  is  again  sub-divided  into 
numerous  lobules,  differing  in  number  in  different  swine. 
The  left  lung  consists  of  two  lobes,  and  the  scissure  between 
these  is  not  very  deep. 

"  Beneath  the  left  lung  the  heart  is  situated,  and  partially 
inclosed  in  another  membranous  bag,  termed  the  pericar- 
dium, which  closely  invests,  supports,  and  protects  it.  The 
heart  has  two  sides:  the  one  devoted  to  the  circulation  of 
the  blood,  through  the  lungs,  and  the  other  to  its  circula- 
tion through  the  frame  generally.  Each  side  is  divided 
into  two  compartments,  the  one  above,  the  other  below, 
which  are  termed  auricles  and-  ventricles.  The  right  auricle, 
as  well  as  the  ventricle,  is  larger  than  the  left,  and  its  pari- 
etcs  (wills)  are  thinner. 

"  The  longitudinal  tendinous  cords  of  the  ventrical  are 
more  firm  and  distinct  in  the  pig  than  in  the  ox  or  sheep, 
and  the  fleshy  prominences  shorter. 


76  A    MANUAL   ON    THE    HOG. 

"The  tendinous  cords  of  the  left  ventricle  are  few  in 
number,  large,  and  ill-defined. 

"  The  aorta  (great  artery)  of  the  pig  separates  almost  im- 
mediately after  its  commencement  into  two  trunks,  the 
smaller  of  which  leads  forwards  and  gives  forth  those  arte- 
ries which,  in  other  animals,  arise  from  the  cross  of  this 
artery ;  and  the  other,  which  is  larger  in  diameter,  inclines 
backwards.  These  are  usually  termed  the  anterior  and 
posterior  aorta. 

"  The  beating  of  the  heart  may  be  felt  on  the  left  side, 
whence,  also,  the  pulse  may  be  taken,  or  from  the  femoral 
artery,  which  crosses  the  inside  of  the  thigh  in  an  oblique 
direction.  In  swine,  in  a  state  of  health,  the  pulsations  are 
from  seventy  to  eighty  in  a  minute." 

We  still  quote  from  Youatt : 

THE   GULLET. 

"The  gullet,  or  asophagus,  is  a  muscular- membranous 
tube,  commencing  at  the  pharynx,  passing  down  the 
throat  on  the  left  side  of  the  windpipe,  entering  the  chest 
in  company  with  that  tube,  penetrating  through  the  fold 
of  the  diaphragm,  and  terminating  in  the  stomach 
through  an  orifice  termed  the  cardia" 

THE    SMOMACH. 

"The  stomach  of  the  hog  is  a  much  more  simple  appar- 
atus than  that  of  the  ox  or  sheep;  it  is  a  truly  omnivor- 
ous one,  and  beautifully  adapted  by  its  pyramidal  appen- 
dage and  glandular  structure,  as  well  as  by  the  villous, 
mucous  membrane  with  which  it  is  lined,  for  the  digestion 
of  the  hetorogemous  food  which  it  is  destined  to  receive, 
being,  perhaps,  more  analagous  to  that  of  the  horse,  than 
to  any  other  animal.  In  form  it  is  globulous. 

"The  stomach  has  three  coats — the  outermost,  or  peri- 
toneum, which  constitutes  the  common  covering  of  all  the 
intestines ;  the  muscular  or  fibrous  coat,  which  acts  upon, 
and  mingles  the  food,  and  prepares  it  for  digestion ;  and 
the  mucous  or  villous  coat,  which  is  peculiarly  developed 


A    MANUAL   ON   THE    HOG.  77 

in  the  pig,  and  into  which  open  the  mouths  of  numerous 
little  vessels,  conveying  the  gastric  juice  to  the  semi-di- 
gested food,  and  by  its  action  converting  it  into  a  pulta- 
ceous  fluid,  commonly  called  chyme." 

THE    INTESTINES. 

"The  intestines  of  a  hog  bear  a  stronger  resemblance 
to  those  of  the  human  being,  than  we  find  in  any  other 
animal.  They  are  sixteen  times-  the  length  of  the  body 
of  the  animal,  and  the  proportions  of  the  small  intestines 
to  the  large,  are  as  three  to  one.  They  are  composed  of 
four  coats  or  layers.  The  outer,  or  peretoneal  one,  is 
formed  of  that  membrane  which  invests  and  retains  in  its 
proper  position,  every  portion  of  the  contents  of  the  belly. 
The  second  layer  is  muscular,  and  by  its  action  propels 
the  contents  of  the  stomach  gradually  on  ward. 

"The  office  of  the  third  is  to  lubricate  the  innermost  coat, 
and,  for  this  purpose,  it  is  supplied  with  numerous  glands 
surrounded  by  cellular  tissue.  The  fourth,  or  lining  coat, 
is  soft,  villous,  and,  in  a  healthy  state,  always  covered  with 
mucus,  The  food  having  been  sufficiently  converted  into 
chyme,  by  the  action  of  the  stomach,  is  gradually  propelled 
through  the  pyloric  orifice  by 

THE    DUODENUM, 

or  first  intestine,  where  it  is  submitted  to  the  influence  of 
two  fluids,  the  one  secreted  by  the  pancreas  (sweet-bread), 
the  other  by  the  liver,  and  the  combined  action  of  which 
separates  the  nutritious  from  the  worthless  portion,  causing 
the  former  to  assume  the  appearance  of  a  thick  whitish 
fluid,  and  the  latter  that  of  a  yellow,  pulpy  substance. 
"It  next  passes  into 

THE   JEJUNUM    AND    ILEUM, 

where  it  undergoes  still  further  alteration,  and  whence  a 
considerable  portion  of  it  is  taken  up  by  the  lacteal  vessels, 
which  open  into  these  two  small  intestines,  and  conveyed 
away  to  nourish  the  frame,  and  become  mingled  with  the 


78  A    MANUAL   ON   THE    HOG. 

blood,  and  supply  the  waste  in  it.  These  intestines  are  of 
equal  diameter,  in  the  pig,  throughout  their  whole  extent, 
and  the  termination  of  the  jejunum  and  commencement  of 
ileum  is  by  no  means  distinctly  defined  ;  the  latter  is,  how- 
ever, longer  than  the  former,  and  opens  into 

THE   CQECUM, 

with  a  valvular  opening  close  to  the  aperture  into  the  colon. 
The  ccecum  is  a  kind  of  bag  supplied  with  numerous  secre- 
tory glands,  which  furnish  it  with  a  fluid  which  once  more 
acts  upon  those  portions  of  the  digested  food  which  reach 
it,  extracting  from  them  any  nutritive  portions  which  may 
still  chance  to  remain. 

"The  matter  having  reached  the  base  of  this  intestine,  is 
returned  by  the  muscular  action  of  its  coat,  and,  being 
prevented  by  the  valve  from  re-entering  the  ileum,  passes 
into 

THE     COLON, 

the  largest  of  the  large  intestines,  some  of  the  convolutions 
of  which  equal  the  stomach  in  size,  while  others  are 
as  small  as  the  small  intestines.  Here  the  watery 
parts  of  the  mass  are  extracted,  and  the  residuum,  or  hard, 
fcecal  portion  is  retained  for  a  while,  and  finally  expelled 
through  the  rectum"* 

THE   LIVER. 

"  This  organ  *  *  *  is  situated  in  the  anterior  part  of  the 
abdomen,  and  its  upper  service  rests  against  the  concavity 
of  the  diaphragm.  Its  office  is,  to  receive  the  blood  that  is 
returned  from  the  intestines,  separate  from  it  and  secrete, 
the  fluid  termed  bile,  and  then  forward  the  residue  of  the 
blood  onwards  to  the  lungs,  where  it  undergoes  the  usual 
aerating  process,  and  becomes  transmuted  into  arterial  blood. 
The  fluid,  or  bile,  thus  secreted,  when  in  a  healthy  state, 
and  not  in  undue  proportion,  stimulates  the  mucous  mem- 


"Youatt. 


A    MANUAL   ON   THE    HOG.  79 

brane,  and  increases  the  peristaltic  (spiral)  motion  of  the 
intestines,  excites  the  secretion  of  that  mucus  requisite  to 
preserue  these  parts  in  a  healthy  state,  hastens  the  process 
of  separating  the  nutritious  from  the  innutritious  parts  of 
the  food,  and  facilitates  the  escape  of  the  fcecal  matters.  It 
also  acts  chemically  upon  the  various  substances  which  are 
devoured  by  the  animal,  and  is  the  chief  agent  in  neutral- 
izing  the  acidity  which  some  of  these  would  otherwise 
create.  The  liver  of  the  pig  has  four  distinct  lobes."  * 

THE    SPLEEN. 

"  In  the  hog  the  spleen  (milt)  is  very  long,  and  nearly  of  a 
uniform  breadth  and  thickness  throughout  its  whole  extent. 
It  lies  on  the  left  side  of  the  abdomen,  and  is  attached  to 
the  stomach  by  the  folds  of  the  epiploon  (caul).  Its  tex- 
ture is  almost  like  that  of  a  sponge,  in  appearance,  consist- 
ing of  innumerable  cells  of  every  size  and  form  ;  yet  it  is 
firm  to  the  touch.  In  color,  it  is  a  dark,  deep,  reddish 
brown."  The  office  performed  by  the  spleen  in  animal 
economy  is  not  well  understood. 

THE    KIDNEYS   AND    BLADDER. 

"  The  kidneys  are  situated  in  the  abdomen  on  each  side  of 
spine,  in  the  lumbar  region,  or  loins.  The  kidneys  sepa- 
rate, or  secrete  the  urine  from  the  blood,  which,  if  not  taken 
out  of  it,  would  poison  the  animal.  It  will  be  readily  seen, 
therefore,  that  they  perform  an  important  part  in  the 
animal  economy. 

"  When  the  urine  is  thus  separated,  it  passes  as  it  were, 
drop  by  drop,  through  a  tube  of  small  calibre,  which  goes 
from  the  kidneys  to  the  bladder,  into  the  latter  organ, 
which  is  so  constructed  as  to  retain  it  till  the  proper  time, 
when  it  is  expelled  from  the  body."* 

THE    SKIN. 

"The  skin  of  the  hog,  like  that  of  most  other  animals, 
is  composed  of  three  separate  parts  or  layers.  The  first, 


Beasor* 


80  A    MANUAL   ON    THE    HOG. 

or  exterior  of  these  is,  the  cuticle  or  scarf  skin,  which 
covers  the  whole  surface  of  the  body,  and  protects  the 
tjie  more  sensitive  parts  from  the  injuries  which  might  re- 
sult to  them  from  immediate  contact  with  external  agents. 
It  is  a  thin,  tough,  callous  texture,  perforated  with  innu- 
merable holes,  or  pores,  through  which  pass  the  hairs,  and 
bristles,  and  whence  exude  those  transpirations  by  means 
of  which  the  body  throws  off  all  vapors  injurious  to  the 
system.  Chemical  analysis  has  proved  it  to  be  chiefly  com- 
posed of  gelatine,  and  consequently  insoluble  in  water  of 
common  temperature.  This  layer  is  considerably  tougher 
and  denser,  in  the  hog,  and  other  of  the  pachydermata, 
than  it  is  in  the  horse,  ox,  and  most  of  our  domesticated 
animals, 

"  Beneath  this  is  the  rete  mucosum,  a  soft  expansion  of  tis- 
sue which  overspreads,  and  can,  with  difficulty,  be  separated 
from  the  layer  below  it.  Its  purpose  appears  to  be  to  pro- 
tect the  terminations  of  the  blood  vessels,  and  nerves  of 
the  skin,  which  it,  in  a  manner,  envelops,  or  covers.  This 
layer  determines  the  color  of  the  body,  and  of  the  hair. 

,  The  third,  and  undermost  part,  is  the  cutis  vera,  or  true 
skin,  an  elastic  texture,  composed  of  innumerable  minute 
fibres,  crossing  each  other  in  all  directions,  fitting  closely  to 
every  part  of  the  frame,  yielding  by  its  elasticity  to  all  the 
motions  of  the  body,  and  interposing  its  dense,  firm  struc- 
ture between  the  more  vital  parts  of  the  system,  and  ex- 
ternal injuries.  Innumerable  blood  vessels,  and  nerves 
pass  through  it,  and  appear  upon  its  surface,  in  the  form  of 
papillae  ;  it  is  in  fact  far  more  sensitive  than  the  muscles,  or 
flesh. 

"  The  skin  varies  in  density  in  different  breeds  of  swine. 
In  some  of  the  large,  old  breeds,  it  is  thick,  coarse,  and 
tough ;  while  in  many  of  our  smaller  breeds,  and  particu- 
larly in  those  which  have  a  considerable  admixture  of 
Asiatic  blood,  and  in  the  Chinese  pigs  themselves,  it  is  soft, 


A    MANUAL  ON   THE   HOG.  81 

fine,  and  delicate,  and  bears  no  slight  degree  of  resem- 
blance to  the  skin  of  the  human  being."* 

A  considerable  space  has  been  devoted  to  the  anatomy 
of  the  hog  in  order  that  the  description  and  treatment  of 
diseases  may  be  the  better  understood  by  the  reader.  In- 
deed, without  some  knowledge  of  anatomy,  the  breeder  is 
apt  to  be  misled  in  interpreting  the  symptoms  of  disease^ 
and  hence  misapply  the  remedy.  Farmers  should,  therefore, 
study  carefully  the  anatomy  of  their  domestic  food  animals, 
for  which  they  have  ample  facility  when  butchering  them, 
in  order  that  they  may  readily  detect  and  properly  locate 
symptoms  of  disease,  and  promptly  apply  the  proper  reme- 
dies. The  practiced  eye  of  the  breeder  should  detect  the 
slightest  departure  from  a  healthy  condition  in  his  stock, 
and  at  once  take  steps  to  remove  the  cause,  and  thus  re- 
store the  normal  condition.  Preventives  of  disease,  em- 
bracing such  treatment  as  regards  protection  from  dust 
and  violent  changes  of  temperature,  proper  change  and 
variety  of  food,  the  occasional  addition  to  the  food  of  such 
substances  as  are  supposed  to  keep  the  vital  organs  in  a 
healthy  condition,  such  as  alkalies,  salt,  etc.,  should  com- 
mand the  attention  of  breeders ;  and  if  disease  appears,  the 
proper  attention,  in  its  incipiency,  is  of  the  utmost  impor- 
tance. 

DISEASES  OF  THE  HOG. 

Only  those  diseases  which  are  likely  to  give  trouble  to 
the  breeder  of  hogs  in  Georgia  will  be  noticed  here  ;  the 
reader  is  referred  to  Youatt  or  Reasor  for  accounts  of  less 
common  diseases.  The  symptoms  of  the  various  diseases 
will  be  carefully  described,  in  order  that  the  close  observer 
may  readily  discover  the  nature  of  the  disease,  and  the 
organs  affected.  It  is  dangerous  to  apply  remedies,  or  ad- 
minister medicines,  unless  the  nature  of  the  disease  is  well 
understood.  Domestic  animals  are  too  often  cruelly  tor- 


*Youatt. 


82  A   MANUAL   ON   THE    HOG. 

tured  by  being  dosed  and  drenched  for  the  wrong  disease, 
It  is,  therefore,  very  important  for  every  breeder  to  inform 
himself  on  the  subject. 

Youatt  will  again  be  liberally  quoted  en  this  important 
subject,  not  only  because  he  is  standard  authority,  but  be- 
cause he  has  accurately  described  the  symptoms  of  some 
of  the  most  common  diseases. 

NASAL  CATARRH. 

This  disease  is  less  common  with  us  than  in  colder  clim- 
ates, but  is  not  uncommon  among  neglected  animals,  even 
in  our  mild  climate.  It  is  commonly  known  as  snuffles,  or 
sniffles,  and  is  characterized  by  a  discharge  from  the  nose, 
which  is  hardly  perceptible  in  its  incipiency,  but  gradually 
increases,  and  assumes,  in  a  short  time,  a  serious  type. 
Youatt  says  :  "  It  gains  ground  daily — attacks  the  respi- 
ratory passages — cough  and  sneezing  come  on — there  is  evi- 
dent difficulty  in  swallowing,  and  the  respiration  is  impeded 
by  the  mucus  formed.  After  sometime  the  membrane  of 
the  nose  becomes  thickened,  the  nostril  swelled  and  de- 
formed, and  the  snout  drawn  on  one  side.  Blood  is  often 
discharged  from  the  nostril,  and  when  this  has  been  the 
case,  all  the  symptoms  are  abated,  and  the  animal  seems 
relieved  for  a  while.  But,  it  too  frequently  happens,  that 
this  discharge  or  hemorrhage  returns,  again,  and  again,  each 
time  in  increasing  quantities,  until  the  strength  of  the  ani- 
mal becomes  so  undermined,  that  notwithstanding  the 
utmost  care,  and  the  most  nourishing  diet,  he  dies  of  ex- 
haustion, or  perhaps,  as  it  may  be  more  properiy  termed, 
consumption.  This  disease,  which  strongly  resembles  glan- 
ders, and  distemper,  is  like  them,  hereditary,  and  may  be 
communicated  from  either  the  male,  or  temale  parent.  It 
also  results  from  exposure  to  damp  or  cold."  It  is,  there- 
fore, of  the  very  first  importance  to  have  healthy  parents 
and  to  protect  hogs  from  dust  and  violent  changes  of 
temperature  to  prevent  this  disease,  since  it  is  much  more 


A   MANUAL   ON   THE   HOG.  83 

easily  prevented  than  cured,  and  generally  takes  strong 
hold  upon  the  patient  before  any  attention  is  given. 

Emetics,  and  tonics,  are  recommended,  and  from  three 
to  five  grains  of  sulphate  of  copper,  given  at  night  and 
morning,  in  warm  slops,  is  beneficial,  but  hogs  affected  with 
this  disease  must  have  warm  sheltered  beds,  or  medicines 
will  avai1  but  little.  White  hellebore,  (veratrum  album)  or 
tartar  emetic,  ten  to  twenty  grains  to  a  full  grown  hog — and 
repeating  in  small  doses  if  necessary ;  use  smaller  doses 
for  young  hogs,  or  shoats. 

STRANGLES,    OR   QUINSY. 

Symptoms — "  The  glands  under  the  throat  begin  to  swell, 
and  thus  affect,  not  only  the  respiratory  organs,  but  the  act 
of  swallowing ;  impeded  respiration,  hoarseness,  and  debili- 
ty then  supervene  ;  the  pulse  becomes  quick,  and  unequal  ; 
the  head,  to  a  certain  extent,  palsied  ;  the  neck  tumefies, 
and  rapidly  goes  on  to  gangrene ;  the  tongue  hangs  from 
the  mouth,  and  is  covered  with  slaver ;  and  the  animal 
gradually  sinks.  The  glands  sometimes  ulcerate,  and  oc- 
casionally abscesses  are  formed,  and  these  bursting  give 
relief. 

Treatment. — "  In  the  commencement  of  the  disease  very 
simple  treatment  is  required,  such  as  cooling  medicines, 
(saline  purgatives,)  attention  to  diet,  and  proper  care  and 
protection. 

"But  when  the  swelling,  impeded  respiration  and  diffi- 
cult swallowing  has  come  on,  recourse  must  be  had  to  more 
energetic  treatment.  Bleeding  and  purgatives  are  first  in- 
dicated. Setons  and  punctures  of  the  swelled  glands  have 
also  been  recommended,  and,  in  extreme  cases,  there  is  no 
reason  why  we  should  not  have  recourse  to  blisters  and 
external  stimulants  as  counter-irritants. 

"  A  diseased  animal  should  never  be  allowed  to  remain 
among  healthy  ones,  as  the  malady  is  so  infectious  that  it 
may  almost  be  regarded  as  an  epizootic."  Mr.  Reasor 
recommends  also  the  use  of  nitrate  of  potash — a  table- 


84  A   MANUAL   ON   THE    HOG. 

spoonful  dissolved  in  flaxseed  tea  or  water,  to  full  grown 
hogs.  Too  much  attention  cannot  be  given  to  warmth 
and  protection  from  a  cold,  damp  atmosphere- 

If  not  properly  sheltered,  medical  treatment  will  have 
little  effect  in  arresting  the  disease,  since,-  with  the  best 
care,  it  too  often  proves  fatal. 

INFLAMMATION    OF    THE    LUNGS,     OR     "RISING     OF     THE 

LIGHTS." 

Youatt  says  of  this  disease  :  "  It  .is  one  of  the  most  pre- 
valent, and  too  often  the  most  fatal,  of  all  the  maladies 
that  infest  the  sty.  It  has  been  supposed  by  some  persons 
to  be  contagious,  by  others  to  be  hereditary,  but  there 
does  not  appear  to  be  any  actual  foundation  for  either  of 
these  opinions.  By  far  the  most  probable  supposition  is, 
that  it  arises  from  some  atmospheric  influences  or  agencies, 
which  create  a  tendency  to  pulmonary  affections,  and  these, 
acting  upon  a  system  heated  and  predisposed  to  disease  by 
the  mode  of  feeding  adopted  in  most  piggeries,  give  a  se- 
rious and  inflammatory  character  to  that  which  would 
otherwise  be  merely  a  simple  attack  of  catarrh ;  or  it  may 
arise  from  some  irritating  influence  in  the  tood  itself,  or 
from  damp,  ill-ventilated  styes. 

"  Whatever  be  its  cause,  it  generally  runs  through  the 
whole  piggery  when  it  does  make  its  appearance.  The 
prominent  indications  of  disease  are  loss  of  appetite,  in- 
cessant and  distressing  cough,  and  heaving  at  the  flanks. 

"As  soon  as  the  first  symptoms  are  perceived,  the  animal 
should  be  bled  ;  the  palate,  perhaps,  will  be  the  best  place 
in  this  case  to  take  blood  from  ;  purgatives  must  then  be 
given,  but  cautiously :  epsum  salts  and  sulphur  will  be  the 
best,  administered  in  a  dose  of  from  two  to  four  drachms 
of  each,  according  to  the  size  of  the  animal.  To  these 
may  succeed  sedative  medicines :  digitalis,  two  grains ; 
pulverized  antimonials,  six  grains.  Nitre,  half  drachm,  forms 
a  very  efficient  and  soothing  medicament  for  moderate- 
sized  pigs,  and  will  often  produce  very  satisfactory  effects. 


A   MANUAL   ON   THE   HOG.  85 

Cleanliness,  warmth,  and  wholesome,  cooling,  nutritious 
food,  are  likewise  valuable  aids  in  combating  this  disease. 
But  whatever  measures  are  taken,  they  must  be  prompt, 
for  inflammation  of  the  lungs  runs  its  course  with  rapidity 
and  intensity,  and,  while  we  pause  to  consider  what  is  best 
to  be  done,  saps  the  vital  energies  of  the  patient." 

The  most  fruitful  source  of  inflammation  of  the  lungs 
in  our  climate  is  dust  inhaled  from  their  beds,  which  are 
too  often  found  under  old  houses  or  shelters,  where  there 
is  either  no  bedding,  or  it  is  not  changed  as  often  as  it 
should  be.  Thousands  of  hogs  are  annually  either  lost  or 
seriously  diseased  in  Georgia  from  sleeping  in  dust.  Such 
beds  not  only  cause  inflammation  of  the  lungs,  but  breed 
lice  and  the  mange  insect.  As  preventives  are  always 
cheaper  than  remedies,  farmers  will  find  it  to  their  interest 
to  give  more  attention  to  the  sleeping  places  of  their  hogs. 

No  matter  what  be  the  breed,  or  how  well  they  may  be 
otherwise  cared  for,  th«e  stock  will  be  inferior  and  sickly  if 
allowed  to  sleep  in  dust.  The  seeds  of  disease  are  often 
thus  sown,  and  remain  apparently  dormant  for  months, 
when  it  is  developed  into  a  serious  malady  by  changes  of 
temperature,  or  food,  or  sudden  fattening,  or  reduction  in 
flesh. 

ENTERITIS. 

"  This  disease  consists  in  inflammation  of  one  or  more  of 
the  coats  of  the  intestines,  and  is  capable  of  being  pro- 
duced by  various  irritating  causes,  as  the  foul  are  of  badly 
ventilated  styes,  unwholesome  food,  etc. 

"  The  symptoms  are  dullness,  loss  of  appetite,  constipa- 
tion, spasms  or  convulsions,  continued  restless  motion, 
either  to  and  fro  or  round  and  round,  staggering  gait,  and 
evident  symptoms  of  suffering." 

Tnatment — A  warm  bath,  followed  by  strict  attention  to 
the  comfort  of  the  patient,  castor  oil,  calomel,  rhubarb,  as 
purgatives,  and  small  doses  of  turpentine,  given  with  the 
food,  will  prove  beneficial. 

Animals  thus  affected  should  be  kept  to  themselves,  and 


86  A   MANUAL   ON   THE   HOG. 

fed  on  light  diet,  such  as  porridge,  skim-milk,  buttermilk, 

etc. 

COLIC. 

This  malady  is  quite  common  among  hogs,  especially 
with  those  confined  in  pens,  and  is  usually  caused  by  un- 
wholesome food,  or  cold,  wet,  and  filthy  sties.  Its  symp- 
toms are,  "  restlessness,  cries  of  pain,  rolling  on  the  ground, 
etc.  A  dose  of  castor  oil,  proportionate  to  the  size  of  the 
patient,  with,  perhaps,  a  little  ginger  in  it,  and  administered 
in  warm  milk,  will  generally  give  speedy  relief;  or,  if  the 
first  should  not,  the  dose  must  be  repeated." 

DIARRHOEA. 

Sudden  changes  in  the  supply  of  food,  either  from  scan- 
ty to  excessive  feeding,  or  the  reverse,  will  produce  this  dis- 
ease. It  may  be  caused,  also,  by  unwholesome  food,  such 
as  rotten  corn,  or  green  cotton  seed,  or  by  excessively  nu- 
tricious  diet,  fed  in  large  quantity.  "  It  consists  in  a  fre- 
quent discharge  of  the  fcecal  matter,  in  a  thin  or  slimy 
state,  but  not  actually  altered,  and  arises  from  inflamma- 
tion, or  congestion  of  the  mucous  lining  of  the  intestines. 

The  best  remedy  for  it  is  the  compound  commonly  called 
calve's  cordial,  viz :  Prepared  chalk,  one  ounce  ;  powdered 
catechu,  half  ounce  ;  powdered  ginger,  two  drachms  ;  pow- 
dered opium,  half  a  drachm  ;  mixed  and  dissolved  in  half  a 
pint  of  peppermint  water.  From  half  an  ounce  to  an  ounce 
of  this  mixture,  according  to  the  size  of  the  animal,  should 
be  given  twice  a  day,  and  strict  attention  paid  to  the  diet ; 
which  should  consist,  as  much  as  possible,  of  dry,  farina- 
cious  food."* 

"  The  bi-carbonate  of  soda  will,  in  a  majority  of  cases, 
be  sufficient  for  these  cases.  It  might  be  combined  with  a 
little  calomel,  thus:  calomel,  forty  grains;  bi-carbonate  of 
soda,  one  ounce ;  to  be  divided  into  four  doses  ;  a  dose  three 
or  four  times  a  day,  in  bran  mash  or  corn  meal."f 


*Youatt.    fKeasor. 


A    MANUAL   ON    THE   HOG.  87 

If  sucking  pigs  are  affected  with  this  disease,  the  mother 
must  be  confined  to  dry  farinaceous  food  for  a  few  days. 

GARGET   OF   THE    MAW. 

"This  is  a  disorder  arising  from  repletion,  and  is  found 
alike  in  older  animals  and  in  sucking  pigs.  Its  symptoms 
strongly  resemble  those  of  colic.  The  remedies,  too,  are 
purgatives.  Epsom  salts  is  here,  perhaps,  as  good  a  thing 
as  can  be  given,  in  doses  of  from  a  quarter  of  an  ounce  to 
an  ounce.  It  might  as  well  be  called  indigestion,  for  such 
it  actually  is,  the  stomach  being  overloaded  with  food.  In 
sucking  pigs  it  arises  from  the  coagulation  of  milk  in  the 
stomach." 

DISEASED    LIVER. 

This  seldom  occurs  with  hogs  that  have  the  run  of  green 
pastures,  or  are  supplied  with  natural,  varied  diet;  but 
those  that  are  kept  in  close  pens,  and  fed  principally  upon 
concentrated  food,  are  apt  to  be  found,  when  butchered, 
with  boils  or  ulcers  on  the  liver.  Preventives  in  the  form 
of  green  food  or  roots,  will  generally  preserve  the  health 
of  the  liver  in  the  hog. 

If  this  disease  becomes  serious,  small  doses  of  calomel, 
given  in  slops  twice  a  day  for  a  few  days,  will  generally  re- 
move its  cause. 

SPLENITIS,    OR    INFLAMMATION   OF   THE   SPLEEN. 

Damp  and  filthy  pens,  and  foul  heated  air,  are  fruitful 
sources  of  this  disease. 

"  Swine  suffering  under  this  malady  are  restless  and  de- 
bilitated, shun  their  companions,  and  bury  themselves  in 
the  litter.  There  is  loss  of  appetite,  and  excessive  thirst, 
so  excessive  that  they  will  drink  up  anything  that  comes 
in  their  way,  no  matter  how  filthy.  The  respiration  is 
short ;  they  cough,  vomit,  grind  the  teeth,  and  foam  at  the 
mouth  ;  the  groin  is  wrinkled,  and  of  a  pale,  brownish  hue, 


88  A    MANUAL    ON   THE    HOG. 

and  the  skin  of  the  throat,  chest,  and  belly  (which  latter  is 
hard  and  tucked  up)  is  tinged  with  black. 

"  The  remedies  are  copious  blood  letting,  gentle  purga- 
tives, as  Epsom  or  Glauber  salts,  followed  up  by  cooling 
medicines.  Cold  lotions  of  vinegar  and  water,  to  bathe 
the  parts  in  the  neighborhood  of  the  spleen,  or  a  cold 
shower-bath,  applied  by  means  of  a  watering-pot,  are  also 
efficacious  in  these  cases." 

PERITONITIS. 

This  consists  of  inflammation  of  the  muscular  coat  of  the 
intestines,  the  whole  of  these  parts  being  thickened  and 
corrugated. 

"  The  symptoms  of  this  disease  closely  resemble  those 
of  splenitis,  and  the  causes,  too,  are  very  similar,  being 
chiefly  improper  food,  repletion,  or  exposure  to  extremes 
of  temperature.  Oleaginous  purgatives  are  here  the  only 
ones  which  are  admissible ;  great  attention  must  also  be 
paid  to  the  diet,  and  nothing  of  an  acrid  or  indigestible  na- 
ture given  to  the  animal." 

Castor  oil  and  spirits  of  turpentine,  one  ounce  of  the 
former  and  half  a  tablespoonful  of  the  latter,  for  a  grown 
hog,  is  perhaps  the  best  purgative.  After  the  bowels  are 
moved,  from  two  to  four  grains  of  opium,  or  a  teaspoonful 
of  laudanum,  may  be  administered  to  relieve  pain  and  in- 
duce quiet,  which  is  important.  The  opium  or  laudanum 
may  be  administered  in  flaxseed  tea,  in  which  a  little  salt- 
petre has  been  dissolved.  Saltpetre,  however,  should  not 
be  administered  to  pregnant  sows. 

WORMS  IN   THE  INTESTINES. 

Hogs  infested  with  worms  usually  possess  a  voracious 
appetite,  and  yet  continue  lean  and  present  an  unhealthy 
appearance.  It  is  generally  accompanied  by  a  cough,  rest- 
lessness, and  an  irritable  disposition.  Under  the  influence 
of  the  morbid  appetite,  they  are  disposed  to  destroy  fowls. 
The  excrement  is  hard  and  highly  colored,  and  often  some 


A    MANUAL   ON   THE    HOG.  89 

of  the  worms  are  discharged.  The  eye  seems  dull  and 
sunken,  and  the  animal  grows  gradually  weaker. 

These  worms  seem  to  develop  in  hogs  that  are  neglected 
and  thin  from  insufficient  food,  more  rapidly  than  in  the 
well-fed  and  thrifty. 

There  are  various  substances  which  are  used  as  remedies : 
a  teaspoonful  of  turpentine,  given  daily  for  several  days 
to  each  hog,  will  generally  prove  effectual ;  forty  grains  of 
calomel,  followed  by  oil ;  wormseed,  arsenic,  pumpkin- 
seed,  and  sulphate  of  iron  (copperas)  are  all  used  with  good 
effect.  Salt  and  ashes  should  be  used  freely  in  feeding 
wormy  hogs. 

Some  of  the  above  simple  remedies  ahould  be  adminis- 
tered occasionally  to  the  hogs  on  the  farm  with  their  food. 
They  will  not  injure  them,  and  will  remove  any  worms 
that  may  be  present  in  even  apparently  healthy  animals. 

Every  precaution  should  be  used  to  prevent  diseases,  and 
the  means  to  be  used  for  prevention  usually  coincide  with 
those  which  will  insure  the  largest  yield  of  pork,  and  hence 
the  greatest  profit. 

THUMPS   AND   BLIND    STAGGERS. 

• 

These  are  usually  termed  diseases,  but  are  not  properly 
such,  but  are  rather  symptoms  of  some  of  the  diseases 
already  described. 

LICE    ON    HOGS. 

When  hogs  are  allowed  to  grow  thin,  and  to  sleep  in  dust 
and  filth,  vermin  breed  upon  them,  and  by  the  irritation 
which  they  cause,  still  further  debilitate  them,  and  effectu- 
ally prevent  them  from  fattening.  This  may  be  prevented 
by  strict  attention,  both  to  the  sties  and  the  animals  them- 
selves— the  beds  should  be  frequently  changed,  all  dust 
swept  out,  and  fresh  straw  provided. 

If  this  is  done,  and  the  hogs  will  feed,  there  will  be  lit- 
tle need  of  remedies. 

Turpentine,   mercurial  ointment,  tobacco-water,  petro- 


90  A   MANUAL  ON   THE   HOG. 

leum,  carbolic  soapsuds,  tar  and  grease,  applied  externally, 
or  sulphur  given  internally,  or  copperaswater  either  as  a 
wash  or  given  internally,  will  destroy  the  pests. 

MANGE. 

This  disease  is  usually  the  result  of  neglect,  and  is  pro- 
duced by  the  same  circumstances  which  give  origin  to  lice. 
It  is  produced  by  a  microscopic  insect,  (acari  scabili\  which 
burrows  into  the  skin,  producing  great  irritation  and  inflam- 
mation, and  if  neglected,  cracking  of  the  skin.  The  pre- 
ventive measures  are  the  same  as  those  recommended  un- 
der the  head  of  lice.  In  our  climate  it  is  important  to 
select  dark-colored  breeds,  as  they  resist  the  attacks  of 
mange  better  than  light  colors — especially  white. 

The  experience  and  observation  of  our  farmers  are  very 
decided  on  this  point:  eighty-five  per  cent,  of  the  corres- 
pondents reporting  dark-colors  less  subject  to  mange,  and 
other  skin  diseases,  than  the  white.  For  light  attacks  of 
mange,  a  strong  decoction  of  tobacco,  or  digitalis,  (fox- 
glove), will  give  relief;  but  if  neglected  until  scabs  and 
sores  are  formed,  stronger  remedies  must  be  used,  such  as 
a  solution  of  arsenic,  one  ounce  to  a  gallon  of  water ;  or 
sulphur,  one  ounce,  and  mercurial  ointment,  one  drachm, 
well  mixed  and  rubbed  on  the  affected  parts.  If  the  hog 
is  fat,  two  ounces  of  epsom  salts  may  be  given  in  warm 
bran  mash,  fora  grown  hog — less  to  smaller  ones.  Salts 
should  always  be  dissolved  in  warm  water  before  putting  it 
into  the  food. 

After  purging,  a  tablespoonful  of  flowers  of  sulphur,  and 
a  teaspoonful  of  saltpetre,  may  be  given  twice  a  day  for 
three  or  four  days.  When  the  skin  begins  to  peal  off,  and 
pustules  cease  to  form,  medicines  may  be  discontinued. 
The  patient  should  be  thoroughly  washed  with  soap  and 
wate^r  before  applying  the  external  remedies,  and  especial 
attention  must  be  given  to  cleanliness  of  the  styes,  food, 
fresh  air,  and  exercise,  to  remove  the  surroundings  favor- 
able to  the  continuance  of  the  disease.  Animals  affected 


A   MANUAL   ON   THE   HOG.  91 

with  mange  should  not  be  allowed  to  sleep  or  run  with 
well  ones,  since  the  acari  will  be  communicated  to  the  well 
ones,  and  thus  spread  the  disease. 

MEASLES. 

"This,  although  a  skin  disease,  is  rather  subcutaneous, 
consisting  in  a  multitude  of  small  watery  pustules,  devel- 
oped between  the  fat  and  the  skin,  and  indeed  scattered 
throughout  the  cellular  tissue  and  adipose  (fatty)  matter.  It 
has  been  regarded  by  some  writers  as  a  milder  form  of  lep- 
rosy."* 

uThe  external  appearances  are  reddish  raised  splotches 
or  patches,  more  particularly  seen  in  the  armpits  and  the 
insides  of  the  thighs  at  the  first,  and  afterward  on  other 
parts  of  the  body,  or  it  may  cover  the  entire  surface.  The 
symptoms  are  general  disturbance  of  the  system,  quick 
pulse,  heat  of  skin,  cough,  discharge  from  the  nostrils,  loss 
of  appetite,  nausea,  puffiness  or  swelling  of  the  eyelids,  and 
congestion  of  the  blood-vessels  of  the  eye  itself,feebleness  of 
the  muscles  particularly  of  the  hinder  extremities,  and  the 
formation  of  blackish  pustules  under  the  tongue.  Event- 
ually the  skin  usually  comes  off  in  patches,  "f 

The  disease  is  seldom  fatal  if  reasonable  attention  is  given 
the  affected  animals,  but  measly  pork  is  disgusting  and  un- 
wholesome, and  should  not  be  consumed  by  man. 

"The  treatment  is  very  simple,  consisting  of  cooling 
drinks,  low  diet,  and  mild  purgatives ;  and  some  simple  rem- 
edies directed  to  the  skin  and  kidneys,  such  as  Epsom  salts 
as  a  purgative,  sulphur  and  nitrate  of  potash  to  act  upon  the 
skin  and  kidneys ;  and  if  the  cough  is  very  distressing,  sal 
ammoniac  (muriate  of  ammonia)  in  teaspoonful  doses, 
mingled  in  the  food  (the  muriate  of  ammonia  must  be  finely 
powdered)  three  or  four  times  a  day."f  Give  of  the  mu- 
riate of  ammonia  one-eighth  of  an  ounce  as  a  dose ;  nitrate 
of  potash,  one  ounce  ;  flowers  of  sulphur,  one-sixteenth  of 


*Youatt.    fReasor. 


92  A   MANUAL   ON    THE   HOG. 

an  ounce,  three  times  a  day  in  bran-mash  or  flaxseed  tea. 

CHOLERA. 

The  disease  popularly  known  by  this  name  assumes  such 
varied  type  that  no  one  name  will  give  an  adequate  idea  of 
its  character,  or  symptoms.  Cholera  is  plainly  a  misnomer, 
but  it  is  useless  now  to  suggest  any  change  of  name. 

While  repeated  post  mortem  examinations  have  thrown 
much  light  upon  its  effects  on  the  different  vital  organs, 
these  effects  are  so  diverse  in  different  cases,  even  in  the 
same  herd,  that  we  are  still  unable,  definitely,  to  determine 
the  causes,  preventives,  or  remedies.  Indeed,  so  varied  are 
the  formes  of  the  disease,  that  each  case  requires  a  sepa- 
rate diagnosis,  and  remedies  suited  to  its  peculiar  type. 

The  idea  of  a  single  remedy  suited  to  all  cases  of  the 
disease  known  as  cholera  is  simply  absurd. 

It  is  rather  a  remarkable  fact  that  the  symptoms  of  every 
other  disease  known  to  the  hog  are  represented  in  those  of 
that  commonly  known  as  cholera,  and  very  often  all  of  them 
are  seen  in  the  same  case.  This  fact  demonstrates  the  ne- 
cessity of  a  thorough  diagnosis  of  the  disease  to  insure 
intelligent  treatment. 

Symptoms — The  first  symptoms  are  langour,  and  a  dispo- 
sition to  lie  down  away  from  the  rest  of  the  herd.  He 
seems  stiff  and  moves  as  though  his  muscles  are  sore ;  he 
either  loses  appetite  in  part  or  entirely,  has  great  thirst  on 
account  of  the  fever  which  usually  accompanies  the  dis- 
ease ;  the  urine  is  highly  colored,  is  voided  in  small  quan- 
tities, and  with  apparent  difficulty  ;  sick  stomach  is  a  com- 
mon, but  not  an  invariable  symptom.  If  the  stomach  is 
inflamed,  vomiting  and  retching,  accompanied  with  evident 
pain  is  common.  The  matter  vomited  is  either  mucus 
alone,  mucus  and  bile,  or  mucus  and  blood. 

Food  seems  to  sonr  on  the  stomach,  and  is  often  thrown 
up  undigested,  Diarrhoea  is  common  when  the  intestines 
are  involved  in  the  disease,  the  faecal  matter  being  some- 


A  MANUAL  ON  THE  HOG.  93 

times  watery  dark  and  offensive,  and  occasionally  mixed 
with  blood.  In  the  latter  case  there  is  often  severe  griping, 
and  occasionally  the  large  gut  protrudes.  There  is  often  a 
cough,  slight  at  first,  but  gradually  increasing  in  severity 
until  it  becomes  distressing.  At  first  it  resembles  the 
wheezing,  hacking  cough  occasioned  by  sleeping  in  the  dust, 
but  as  it  progresses  there  is  difficulty  in  breathing,  heav- 
ing and  throbbing  of  the  sides.  As  the  disease  progresses, 
the  hog  grows  gradually  weaker,  staggers  when  he  walks, 
holds  the  head  down,  and  rests  the  nose  upon  the  ground. 
In  some  instances  the  mucous  membrane  of  the  nose  is  in- 
flamed, and  bloody  mucus  discharged  from  the  nostrils. 

The  animal  finally  becomes  too  weak  to  stand,  respira- 
tion becomes  very  labored,  and  death  soon  relieves  his 
suffering.  If  the  disease  attacks  the  lungs,  death  generally 
ensues  in  a  very  short  time.  The  skin  is  usually  diseased, 
presenting  a  red,  dry,  feverish  appearance.  The  hair  is 
rough  and  dead,  and  often  falls  off,  even  if  the  animal  re- 
covers. There  are  often  hard  places,  of  various  sizes,  on 
the  skin,  which  eventually  become  running  sores,  and  cause 
great  distress.  Lice  are  often  found  in  great  numbers,  but 
cannot  be  properly  regarded  as  a  necessary  accompaniment 
of  the  disease,  though  by  burrowing  into  the  flesh,  they 
greatly  aggravate  the  suffering  of  the  patient. 

PREVENTIVES. 

These  properly  embrace  whatever  will  conduce  to  the 
general  health  of  the  hog,  and  include  proper  feeding,  care, 
and  the^use  of  certain  disinfecting  medicines,  such  as  sul- 
phur, tar  or  turpentine,  salt,  and  alkalies. 

The  food  should  be  varied  and  natural,  consisting  of 
grain,  grass  and  roots. 

The  care  should  be  such  as  is  entirely  consistent  with 
recognized  laws  of  health,  as  applied  to  swine.  They 
should  be  protected  from  violent  changes  of  temperature, 
so  fruitful  of  disease,  and  especially  of  that  class  of  dis- 


94  A   MANUAL   ON    THE    HOG. 

eases  which  affect  the  respiratory  organs,  which  are 
in  nearly  every  case  of  cholera,  more  or  less  implicated. 
It  should  be  the  especial  care  of  the  farmer  to  provide 
suitable  sleeping  places  for  his  hogsy  for  it  is  while  asleep 
that  all  animals  are  most  susceptible  of  disease.  There 
is  perhaps,  no  cause  so  iruitful  of  disease  in  the  hog 
as  sleeping  in  dust.  Every  one  who  has  had  experience  in 
raising  hogs  will- admit  that  sleeping  in  dust  invariably  pro- 
duces disease  of  some  kind,  and  especially  of  the  respira- 
tory organs  and  canals.  The  first  evidence  of  the  ill  effects 
of  inhaling  dust  in  their  beds  is  manifested  by  a  wheezing 
cough  when  leaving  them,  which  is  also  one  of  the  first 
premonitory  symptoms  of  cholera. 

The  health  of  the  hog  is  impared  by  the  dust,  and  the 
system  brought  into  a  debilitated  condition,  favorable  to 
both  the  propagation  of  the  acari  or  mange  insect,  and  to 
the  production  of  lice.  The  seeds  of  disease  are  often 
sown  in  the  system  while  bedding  under  old  houses  or 
shelters,  in  manure  heaps  or  rotten  straw,  or  in  dusty 
places  in  times  of  drouth,  and  lay  dormant  for  a  time  until 
they  are  developed  by  some  sudden  change  of  habit  or  of 
food,  into  a  serious  malady — -perhaps  cholera. 

Hogs  should  never  be  allowed  to  consume  the  flesh  of 
their  own  kind,  or  that  of  other  animals,  especially  that  of 
animals  which  have  died  of  disease. 

It  is  too  often  the  practice  of  farmers  to  drag  dead  ani- 
mals into  their  stock  range,  to  be  eaten  by  hogs,  dogs* 
and  buzzards,  instead  of  adding  their  carcases  to  the  com- 
post heap,  and  thus  materially  increasing  its  value.  While 
the  cause  of  cholera,  so  called,  is  not  positively  known,  it 
is  a  well  established  fact  that  those  in  which  the  seeds  of 
disease  have  been  sown  by  neglect,  or  improper  food,  are 
more  susceptible,  not  only  to  cholera,  but  to  any  malady 
to  which  they  are  subject.  It  is  confidently  believed  that 
sleeping  in  dust,  exposure  to  sudden  changes  of  temperature, 
to  filthy  sties,  and  foul  air,  irregularity  in  feeding,  alterna- 


fi   /1>    VJ    » 

"  LZP  i- 

A   MANUAL   ON   THE    HOG.  f  "  H   >  95 

, 

tions  of  condition  from  extreme  leanness  to  plethora,  es- 
pecially in  young  and  growing  animals,  are  the  true  sources 
of  this  fearful  disease. 

To  these  may  be  added  the  propagation  of  hereditary 
blemishes.  It  is  a  well  known  fact  that  disease  is  trans- 
mitted to  the  offspring  by  human  parents,  in  whom  there 
are  organic  defects. 

This  cannot  be  controlled  in  the  human  family,  but  can 
be  avoided  in  the  breeding  of  domestic  animals,  by  proper 
care  in  the  selection  of  the  parent  stock.  No  animal  that 
has  been  the  subject  of  serions  disease  should  be  allowed  to  pro- 
pagate its  species,  farmers  should  be  particularly  guarded 
in  this  respect,  in  reference  to  hogs  that  have  had  cholera, 
since  one  or  more  of  the  vital  organs  are  always  more  or 
less  affected  by  this  disease,  and  though  they  may  appa- 
rently recover,  it  will  probably  leave  some  vital  organ  per- 
manently diseased  or  impaired,  and  these  defects  will  be 
transmitted  to  their  offspring. 

Post  mortem  examinations  have  shown  that  the  lungs 
are  invariably,  more  or  less  implicated — generally  seri- 
ously. The  nasal  mucous  membrane  is  generally  affected, 
and  also  the  larynx  (the  upper  part  of  the  windpipe)  shows 
more  or  less  inflammation.  The  heart  is  often  diseased, 
probably  through  sympathy ;  the  pleura  is  often  adhered 
to  either  the  lungs  or  ribs,  as  the  result  of  inflammation. 
The  liver  and  spleen,  though  not  invariably,  are  often  dis- 
eased ;  the  stomach  sometimes  inflamed,  and  the  bowels 
sometimes  generally,  and  often  locally,  affected. 

The  kidneys  and  bladder  sometimes,  though  not  gen- 
erally, show  signs  of  disease.  It  will  therefore  appear,  that 
no  important  internal  organ  entirely  escapes,  though  the 
respiratory  organs  and  passages  are  the  most  seriously  af- 
fected. 

Treatment. — But  little  reliance  can  be  placed^in  remedies 
for  cholera,  unless  they  are  applied  in  the  very  incipiency 
of  the  disease.  Besides,  hogs  that  survive  attacks  of  this 


96  A    MANUAL   ON   THE    HOG. 

disease,  seldom  so  entirely  recover  as  to  make  valuable 
animals.  The  farmer  should,  as  before  mentioned,  rely 
principally  upon  preventive  measures.  These  have  been  suf- 
ficiently discussed  already,  and  the  reader  is  earnestly  urged 
to  carefully  consider  them,  and  to  put  them  in  constant 
practice. 

Swine  should  be  carefully  noticed  daily,  and  if  any  evi- 
dences of  ill-health  are  observed,  immediate  measures  to 
remove  every  possible  cause  of  disease  adopted.  The 
premonitory  symptoms  of  every  disease  should  be  familiar 
to  every  breeder,  and  prompt  attention  given  while  reme- 
dies are  available,  for  after  disease  has  taken  firm  hold  upon 
the  hog,  medicines  will  be  of  little  avail. 

Dr.  H.  J.  Detmers,  in  his  report  to  the  Missouri  Board 
of  Agriculture,  discusses  the  nature  and  treatment  of  hog 
cholera  as  follows ; 

"The  morbid  process  presents  itself,  in  a  majority  of 
cases,  as  a  catarrhal-rheumatic,  and  in  others  as  a  gastric- 
rheumatic,  or  bilious-rheumatic  affection,  and  exhibits  al- 
ways, more  or  less  plainly,  a  decided  typhoid  character. 
As  a  catarrhal-rheumatic  affection  it  has  its  principal  seat  in 
the  respiratory  passages,  in  the  substance  of  the  lungs,  in  the 
pulmonal  pleura  or  sei^us  membrane  coating  the  external 
surface  of  the  lobes  of  the  lungs,  in  the  costal  pleura  or  se- 
rous lining  of  the  internal  surface  of  the  chest,  in  the  dia- 
phragm, and  the  pericardium  or  serous  bag  enveloping  the 
heart.  As  a  gastric-rheumatic  affection,  the  principal  seat 
of  the  disease  is  found  in  the  abdominal  cavity,  but  espe- 
cially in  the  liver,  in  the  spleen  or  milt,  in  the  large  or 
small  intestine,  and  in  the  kidneys  and  ureters,  and  in  the 
peritoneum  or  serous  membrane  lining  the  interior  surface 
ot  the  abdominal  cavity,  and  constituting  the  external 
coat  of  most  of  the  organs  situated  in  that  part  of  the  body. 
Hence  the  name  "  hog  cholera  "  is  an  ill-chosen  one ;  it 
tends  to  convey  the  idea  that  the  disease  in  question  is 
similar  to,  or  identified  with,  the  cholera  of  men,  which 


A    MANUAL    ON   THE    HOG.  97 

is  not  the  case;  therefore,  the  appellation  "hog  cholera," 
which  has  already  led  to  a  great  many  mistakes  in  regard 
to  treatment  and  measures  of  prevention,  should  be  abol- 
ished at  once,  and  a  more  appropriate  name  should  take  its 
place.  As  such  a  one  I  wish  to  propose  <  epizootic  influenza 
of  swine.'' 

Treatment.  —  "The  treament  may  be  divided  into  two 
parts:  a  hygienic  and  a  medical  treatment.  The  former 
includes  a  removing  of  the  causes,  and  is  alike  in  many,  or 
even  in  most  diseases  of  the  greatest  importance.  The 
sick  animal  must  be  separated  from  the  herd,  and  must  be 
provided  with  a  clean,  dry  and  well  ventilated  resting  place, 
which  is  not  exposed  to  drafts  of  air,  and  which  affords 
otherwise  sufficient  protection  against  heat,  cold  and  wet. 
The  same,  further,  must  have,  besides  pure  air  to  breathe, 
clean  water  to  drink,  and  healthy  and  easily  digestible  food 
to  eat.  If  the  sick  animals  are  thus  treated,  and  the  causes 
promptly  removed,  a  great  many  (provided,  of  course, 
they  are  not  too  far  gone)  will  be  saved  by  a  proper  medi- 
cal treatment ;  but  if  these  directions  are  not  complied 
with,  even  the  medical  treatment  will  be  of  very  little  avail. 
As  to  the  use  of  medicines,  I  would  recommend  to  give 
each  patient,  at  the  beginning  ot  the  disease,  a  good  emetic, 
composed  either  of  powdered  'white  hellebore  (veratrum 
album),  or  tartar  emetic,  in  a  dose  of  about  one  grain  for 
each  month  the  sick  animal  is  old,  if  the  same  is  of  fair 
size,  but  not  exceeding  sixteen  to  twenty  grains,  even  if 
the  animal  is  full  grown  or  several  years  old. 

' f  The  emetic  is  easily  administered  by  mixing  it  with  a 
piece  of  boiled  potato,  or  if  white  hellebore  is  chosen 
(which  I  consider  as  preferable),  by  sprinkling  it  on  the 
surface  of  a  small  quantity  of  milk.  Boiled  potato  or  milk 
will  not  be  refused  by  any  hog  unless  the  patient  is  already 
very  sick  or  far  gone,  and  in  that  case  it  will  be  too  late 
to  give  an  emetic.  After  the  medicine  has  taken  effect, 
the  animal  will  appear  to  be  very  sick,  and  will  try  to  hide 
7 


98  A   MANUAL  ON  THE   HOG. 

itself  in  a  dark  corner,  but  in  about  two  or  three  hours  it 
will  make  its  appearance  again  and  be  willing,  in  most  cases 
at  least,  to  accept  a  little  choice  food.  .  .  At  that  time 
it  will  be  advisable  to  give  again  a  small  dose  of  medicine, 
consisting  either  of  a  few  grains  (two  to  three,  to  a  full 
grown  animal,  and  to  a  pig  in  proportion),  of  tartar  emetic, 
or  the  same  amount  of  calomel,  mixed  with  a  piece  of 
boiled  potato ;  or  if  appetite  should  not  have  returned, 
mixed  with  a  pinch  of  flour,  and  a  few  drops  of  water,  and 
formed  into  small  round  pills.  . 

"  The  tartar  emetic  is  to  be  preferred  if  the  disease  has 
its  its  principal  seat  in  the  respiratory  organs,  or  presents 
itself  in  its  catarrhal-rheumatic  form,  and  the  calomel  de- 
serves preference  if  the  gastric,  or  bilious-rheumatic  form 
is  prevailing,  but  especially  if  the  liver  is  seriously  affected. 
Either  medicine  may  be  given  in  such  doses  as  have  been 
mentioned,  two  or  three  times  a  day  for  several  successive 
days,  or  till  a  change  for  the  better  will  be  plainly  visible." 

He  also  recommends  a  few  drops  of  carbolic  acid  in  the 
water,  or  slops  especially,  if  the  "  typhoid  character  of  the 
disease  is  manifest."  For  convalescents,  he  recommends 
from  five  to  twenty  grains  of  copperas,  according  to  the 
size  of  the  hog. 

"  Externally,  a  good  counter-irritant,  or  blister,  applied 
on  both  sides  of  the  chest,  and  composed  of  cantharides, 
or  Spanish  flies,  and  oil  (one  ounce  of  the  former  to  four 
ounces  of  the  latter),  boiled  together  over  a  moderate  fire 
for  half  an  hour,  or  in  water  bath  for  one  hour,  will  produce 
a  very  beneficial  result,  especially  in  all  those  cases  in  which 
the  serous  membranes  of  the  chest  constitute  the  chief  seat 
of  the  morbid  process." 

Before  administering  medicines,  it  is  of  great  importance 
to  ascertain  the  location  of  the  disease.  If  the  respiratory 
organs  are  affected,  emetics  should  be  promptly  ad- 
ministered ;  if  there  is  evident  acidity  of  the  stomach, 
alkalies  ;  for  the  liver,  calomel.  If  the  disease  is  located 
principally  in  the  intestines,  and  takes  a  typhoid  type, 


A    MANUAL   ON   THE    HOG.  99 

turpentine  is  useful,  but  must  be  accompanied  by  oil  if  the 
bowels  are  constipated.  If  there  is  diarrhea,  alkalies  and 
mandrake  root,  twenty  grains  to  a  grown  hog,  or  ten  to 
twenty  grains  of  calomel  to  act  on  the  liver.  As  the 
character  and  symptoms  of  the  disease  change,  the  treat- 
ment must  be  adapted  to  the  changed  condition  of  the 
patient.  The  farmer  should  not,  however,  depend  upon 
curing  the  disease,  but  by  supplying  all  the  normal 
conditions  of  health  and  thrift,  prevent  it. 

The  answers  to  the  questions  on  "  Hog  Cholera  "  were 
so  codflicting  that  but  little  use  could  be  made  of  them. 
The  most  prominent  features  of  the  answers  were,  that 
those  who  gave  good  attention  to  their  hogs,  and  used,  at 
regular  intervals,  the  supposed  preventives,  generally 
escaped  ,  and  that  remedies  were  of  little  avail  as  generally 
applied. 

CONCLUDING  REMARKS. 

The  people  of  Georgia  can  never  be  prosperous  so  long 
as  they  send  out  of  the  State  eight  or  ten  millions  of  dollars, 
annually,  to  purchase  pork.  This  ten  millions  of  dollars, 
retained  in  circulation  in  Georgia,  would  be  felt  by  every 
class  of  the  community,  and  would  materially  relieve  the 
prevailing  financial^stringency. 

The  fact  that  Georgia  does  not  raise  her  supply  of  pork 
is  not  due  to  the  absence  of  the  necessary  conditions  of 
soil,  climate  and  productions,  but  to  the  habits  of  thought 
and  practice  of  the  people  :  the  influence  of  cotton  culture, 
and  the  share  and  renting  system  of  employing  labor.  The 
fact  that  the  hog  has  such  tenacity  of  life  in  our  climate, 
that  he  lives,  and  makes  some  pork,  in  spite  of  neglect, 
has  induced  the  habit  of  leaving  him  too  much  to  his  own 
resources. 

The  hog  is  not  only  more  prolific  than  any  other  of  our 
domestic  animals,  but  renders  the  most  prompt  return  for 
the  capital  invested,  andTurnishes  fully  three  fourths  of  the 
animal  food  consumed  by  our  people.  We  have  every 


100  A   MANUAL  ON   THE    HOG. 

necessary  requisite  for  success  in  raising  them,  and  yet 
purchase  from  States  less  favored  in  climate  and  produc 
tions. 

Will  the  farmers  of  Georgia  suffer  this  reproach  upon 
their  farm  economy  to  continue,  or  will  they  exercise  the 
care  and  attention  necessary  to  raise  their  supply  of  pork 
and  relieve  themselves,  individually  and  collectively,  of  the 
tax  now  paid  upon  the  other  resources  of  the  farm,  in  the 
purchase  of  bacon,  inferior  in  quality  to  that  which  they 
can  more  cheaply  raise  at  home  ?  There  is  already  a  deci- 
ded improvement  in  this  respect,  and  it  is  believed  that 
within  the  next  decade  an  entire  revolution  will  have  been 
effected,  and  the  smokehouse  will  again  be  a  prominent  fea- 
ture on  every  farm  in  the  State. 

It  is  difficult  to  estimate  the  value  of  the  influence  of 
abundant  home-raised  supplies  upon  the  energy  and  content- 
ment of  both  landlord  and  laborer,  leaving  out  of  the  ques- 
tion its  importance  in  a  financial  point  of  view,  and  its  effect 
upon  the  honesty  of  the  laborer. 

No  agricultural  people  can  prosper  and pm chase  their  bread 
and  meat — a  manufacturing  community  may. 

The  restoration  of  prosperity  in  our  State  will  not  be 
achieved  through  the  organic  law,  or  legislation,  but  must 
begin  with  the  indivinual  farmer.  Our  State  is,  strictly 
speaking,  agricultural,  and  depends  for  aggregate  prosperity 
upon  that  of  the  individual  tillers  of  the  soil.  When  the  latter > 
by  a  judicious,  self-sustaining  system  of  farm  economy,  become 
prosperous,  all  other  classes  will  participate  in  its  beneficial  re- 
sults, and  the  aggregation  of  individuals — the  commonwealth 
— will  prosper.  The  production  of  an  abundant  supply  of 
bacon  on  the  farm  will  constitute  an  important  factor  in 
the  policy  which  is  to  effect  this  much-desired  consumma- 
tion. Georgia  farmers  must  produce  their  own  meat  and 
bread,  and  some  to  spare  for  the  towns,  before  they  can  be 
prosperous  and  independent.  Then,  and  not  till  then,  will 
Georgia,  as  a  State,  take  the  proud  position  which  her 
magnificent  domain,  general  climate,  productive  soil,  and 
varied  resources  entitle  her  to  occupy. 


INDEX. 


Adapted  to  warm  climates 17 

Advantages  of  pork  and  all  other  kinds  of  meat 15 

Allen,  A.  B..  Premium  Essay  on  Berkshires 21 

Analysis  of  food  products '. 39 

Anatomy  of  the  Hog 72 

Average  net  weights  of  hogs  in  1876 9 

B 

Bacon — how  to  cure 69 

Bacon — how  to  cook 71 

Berkshire — Illustration 21 

Berkshire — When  originated * 22 

Bladder 79 

Blind  Staggers 89 

Boar — Service  of « 51 

Boar— Wild 11 

Boar — Selection  and  Care  of 50 

Breeds — Selection  of 47 

Breeds — How  originated 18 

Butchering — Time  and  preparation  for ' 63 

c 

Carter,  I.  W 44 

Cary,H.H 43 

Castration — Mode  of  operating 57 

Chest,  or  Thorax 74 

Chester,  White 26 

Christmas  Dish— Boar's  Head 11 

Cholera 92 

Cholera — Preventives 93 

Cholera — Symptoms 92 

Cholera— Treatment 95,  97 

Climate 32 

Climate  of  Georgia  adapted  to  the  hog 33 

Cold — Effect  on  fattening  hoga 61 

Coecum 78 

Colic 86 

Colon 78 

Common  Georgia  Hog 31 

Concluding  Remarks , 99 

Cooking  pork  and  bacon 71 


ii  INDEX. 

Cost  of  a  pound  of  pork  salted  down 8 

Cross-bred 18 

Cross  of  pure  bred  on  common 51 

Cutting  cut  pork 66 

D 

Davis,  E.  T 21 

Detmers,  H.  J. — Report  on  Hog  Cholera 96 

Diarrhoea 86 

Diseases  of  the  Hog 81 

Diseased  Liver 87 

Domestic  Hog , 12 

Duodenum 77 

E 

Enterities 85 

Essex — Improved  illustrated 25 

Essex — How  originated 25 

Essex— Old 24 

F 

Facts  elicited  from  general  questions  on  hog-raising  in  Georgia 8 

Farrowing — treatment  at  time  of 54 

Fattening  hogs — relative  value  of  crops  for — methods  of  etc 38 

Fattening — effects  of  cold  011 61 

Food  products — analysis  of ; 39 

G 

Garget  of  the  maw 87 

Georgia  and  Illinois  compared 41 

Georgia — rank  in  production  of  certain  crop  in  1860  and  1870  41 

Gestation — period  of 54 

Grades 18 

Groover,  J.  J 43 

Guinea  hog 29 

Gullet 76 

H 

Hape,  Samuel 25,  63 

Harris,  W.  A 44 

Head  of  the  hog 73 

Hereditary  blemishes 95 

High  grades 18 

Hogs— Number  in  Georgia  in  1860  and  1870 2 

Home  supply  of  pork 35 

I 

Illinois 41 

Illustration— Berkshire 21 

Illustration— Essex 25,  26 

Illustration — Poland  China 27 

Illustration — Jersey  Red 29 

Illustration — Low  Grade  Sow 31 


INDEX.  Ill 

Illustration— Skeleton  of  the  hog 73 

Intestines , 77 

J 

Jejunum  and  Ileum 77 

Jersey  Beds 29 

Jones,  Reuben 43 

K 

Kidneys 79 

L 

Lavender.  J.  S 43 

Lice 89 

Liver 78 

Liver,  diseased 87 

Low  Grades 18 

Low  Grade  Sow 31 

Lungs — Inflammation  of 84 

M 

Management  of  the  whole  herd 95 

Mange 90 

Measles ; 91 

Mixed  crops — ten  acres  in 62 

Munro,  G.  W.  C 42 

H 

Nasal  Catarrh '. 82 

Neapolitan  hog 30 

Newman,  James 70 

o 

Old  English  Hog 19 

Orme,  W.  P 61 

P 

Peritonitis 88 

Peters,  Eichard 29 

Peters,  Eichard,  Jr 27 

Pickled  or  Family  Pork 70 

Pigs — Average  number  to  the  sow 47 

Pigs— Fed  separately 58 

Pigs — Two  litters — March  and  September 53 

Pigs— Treatment  of 56 

Points— Scale  of 20 

Poland  China  Hog 27 

Poland  China— How  originated 28 

Porcas  Trojanus \. 13 


iv  INDEX. 

Pork— Cutting  out 66 

Pork—Easily  preserved  by  salt 15 

Pork — Home  supply  of 35 

Pregnancy— Treatment  during 54 

R 

Rainfall  in  Georgia,  in  May,  June,  July  and  August  for  five  years 34 

Raising  hogs— Requisites  for  success 36 

Rogers,  Jno,  T 42 

S 

Salt — Time  to  remain  in 68 

Salting  and  packing  pork 67 

Scalding 65 

Scale  of  points 20 

Skeleton  of  the  hog 73 

Skin 79 

Skin— Diseases  of 89,  90,  91 

Smoking  meat 69 

Sows— Selection  of 52 

Sows — Management  of , 53 

Spaying 58 

Spleen 79 

Spleen — Inflammation  of 87 

Splenitis 87 

Staggers— Blind 89 

Statistics  of  export  values 2 

Stomach  of  the  hog 76 

Strangles  or  Quinsy ! 83 

Summer  Pasturage 9 

T 

Temperature— Best  for  scalding 65 

Temperature — Effects  of,  on  fattening 61 

Ten  acres  in  mixed  crops 62 

Thoroughbred— Definition  of 18 

Thoroughbred  boar  on  common  sow 51 

Thumps 89 

V 

Variety  in  different  parts  of  the  hog 16 

w 

Wild  boar 11 

Winter  pasturage 9 

Worms  in  the  Intestines ...  .88 


>J-A.S.  IP.  H  -A.  ~R,  !R,  I  SO  1ST  <Sc   CO. 
State  Printers 


and 


FIR-IEIMIITJIM: 

OF  O- 

Atlanta,   1877 


J\ro 

Division 
Range 

Shelf- 

Received 


University  of  California. 


a  i  !-••}•  OF 


. 

/I 


187'?. 


YB   1618! 


